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Paleo Stuffed Cabbage

4

155 min

Paleo Stuffed Cabbage

Paleo Stuffed Cabbage Photo 1

Time

155 min

Serving

8 persons

Calories

423

Rating

4.00★ (19)

Cuisine

Author: Victoria Buriak
I love paleo stuffed cabbage rolls, also known as galumpkis, and wanted to share my own version with zucchini, which I also love. I made this recipe for a dinner party, and everyone commented on how delicious and light it was — nobody realized I had swapped rice with cauliflower and zucchini. I was hoping for leftovers, but that was not the case!

Ingredients

  • San Marzano tomatoes: 1 can (28 ounce can, crushed)
  • low-sodium chicken broth: 1 cup
  • garlic, minced and: 4 clove (divided)
  • 1/2 teaspoons dried parsley: 1 piece (divided)
  • tomato paste: 1 can (8 ounce can)
  • 1/2 teaspoons sea salt: 1 piece (divided)
  • ground black pepper: 0.75 tsp (divided)
  • ground beef: 1 pound
  • ground pork: 1 pound
  • yellow onion: 1 piece (chopped)
  • basil: 1 tsp (dried)
  • oregano: 1 tsp (dried)
  • sea salt: 2 Tbsp
  • head cauliflower: 0.75 piece
  • heads green cabbage: 2 piece
  • zucchini: 1 piece
  • eggs: 2 piece
  • almond flour: 0.25 cup

Metric Conversion

Stages of cooking

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  1. Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.
    Paleo Stuffed Cabbage Photo 2
  2. Preheat the oven to 350 degrees F (175 degrees C).
    Paleo Stuffed Cabbage Photo 3
  3. Mix together beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.
    Paleo Stuffed Cabbage Photo 4
  4. Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
    Paleo Stuffed Cabbage Photo 5
  5. Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour until incorporated.
    Paleo Stuffed Cabbage Photo 6
  6. Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
    Paleo Stuffed Cabbage Photo 7
  7. Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover the dish with aluminum foil.
    Paleo Stuffed Cabbage Photo 8
  8. Bake in the preheated oven until sauce is bubbling, about 1 hour.
    Paleo Stuffed Cabbage Photo 9

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