I love stuffed cabbage (galumpkis) and wanted to share my version of paleo stuffed cabbage. I also love zucchini so I find a way to incorporate it in many meals. I made this for a dinner party and everyone was commenting on how delicious and light they were but nobody realized that rice was omitted and I used cauliflower and zucchini. I was hoping for leftovers but that was not the case!

Recipe Summary

prep:
40 mins
cook:
1 hr 55 mins
total:
2 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Tomato Sauce:

Directions

Instructions Checklist
  • Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a 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 salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix beef, pork, onion, 3 cloves garlic, basil, oregano, 1/2 teaspoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.

  • Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook for 5 minutes. Transfer to a bowl using a slotted spoon. Add 1 head of cabbage to the boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.

  • Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to the beef mixture so there is an equal ratio of both. Stir in eggs and almond flour.

  • Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of the beef mixture into a log and place in the middle of the leaf. Overlap with the bottom of the leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.

  • 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 dish with aluminum foil.

  • Bake in the preheated oven until sauce is bubbling, about 1 hour.

Editor's Note:

Nutrition data for this recipe includes the full amount of sea salt. The actual amount of salt consumed will vary.

Nutrition Facts

423 calories; protein 30g 60% DV; carbohydrates 35.7g 12% DV; fat 20.4g 31% DV; cholesterol 117.8mg 39% DV; sodium 2158.6mg 86% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2017
Easily a new weekend favorite and perfect for making large batches for week lunch prep. Love the addition of the cauliflower and zucchini which makes me feel like I'm making healthier choices. Only cheat was I sprinkled a little bit of parmesan cheese on top (which is not Paleo-friendly) - Omit the cheese to make it fully Paleo. Read More
(3)

Most helpful critical review

Rating: 3 stars
03/06/2019
I have not made it yet Read More
18 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/21/2017
Easily a new weekend favorite and perfect for making large batches for week lunch prep. Love the addition of the cauliflower and zucchini which makes me feel like I'm making healthier choices. Only cheat was I sprinkled a little bit of parmesan cheese on top (which is not Paleo-friendly) - Omit the cheese to make it fully Paleo. Read More
(3)
Rating: 5 stars
01/12/2020
Super easy and foraying healthy. A bit time consuming the first time I made it, However I was able to cut prep in time the second time. I left the egg and flour out never missing it in the outcome. Read More
(2)
Rating: 4 stars
05/08/2018
This was my first time to even stuffed cabbage and I used turkey instead of beef. The instructions were so easy to follow and the taste was outstanding. I will make these again. Read More
(2)
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Rating: 4 stars
01/17/2017
These were tasty little morsels but the prep time and the number of steps make it unlikely that I repeat this. I prepared exactly as directed and I did not change any ingredients except to use only one head of cabbage. This dish was not part of my culture growing up so though I have heard of it I've never had it before. It was tasty and filling. A great way to incorporate vegetables I believe I will omit the cabbage and turn it into a meat loaf which IS part of my culture. I served it with pureed cauliflower subbing for mashed potatoes and we enjoyed the meal. Thanks for the idea! Read More
(1)
Rating: 3 stars
03/06/2019
I have not made it yet Read More
Rating: 5 stars
02/26/2019
Great recipe! Didn t have zucchini so I substituted green and red bell peppers. Read More
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Rating: 5 stars
01/14/2020
Great for Low carb/keto diet. Didn't even miss the rice. I made my own sauce though. I just use tomatoe sauce sweetener and a bit of vinegar for a sweet and sour sauce. Will make again and again. Thanks for the recipe Read More
Rating: 5 stars
02/26/2018
This was awesome. I will make this again and again. We loved it Read More
Rating: 5 stars
03/16/2019
This was a hit with my boys and husband who had resisted the Paleo movement in our home. I used collard greens for half the recipe and liked that they were sturdier than cabbage leaves. I cut out the tough parts of the stem too. It had been added to the family favorites list Read More