Paleo Stuffed Cabbage

4.5
(19)

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!

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Prep Time:
40 mins
Cook Time:
1 hrs 55 mins
Total Time:
2 hrs 35 mins
Servings:
8
Yield:
8 servings

Ingredients

Tomato Sauce:

  • 1 (28 ounce) can crushed San Marzano tomatoes

  • 1 cup low-sodium chicken broth

  • 1 clove garlic, minced

  • 1 teaspoon dried parsley

  • 1 (8 ounce) can tomato paste

  • 1 teaspoon sea salt

  • ½ teaspoon ground black pepper

  • 1 pound ground beef

  • 1 pound ground pork

  • 1 small yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • ½ teaspoon dried parsley

  • ½ teaspoon sea salt

  • ¼ teaspoon ground black pepper

  • 2 tablespoons sea salt

  • ¾ head cauliflower

  • 2 heads green cabbage

  • 1 zucchini

  • 2 eggs

  • ¼ cup almond flour

Directions

  1. 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.

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  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 dish with aluminum foil.

  8. 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 (per serving)

423 Calories
20g Fat
36g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 423
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 118mg 39%
Sodium 2159mg 94%
Total Carbohydrate 36g 13%
Dietary Fiber 13g 45%
Total Sugars 15g
Protein 30g
Vitamin C 152mg 762%
Calcium 209mg 16%
Iron 25mg 141%
Potassium 1570mg 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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