CookPal AI
Paleo Stuffed Cabbage

Paleo Stuffed Cabbage

Cost $15, save $25

Source: Recommended by CookPal

  • 115 Min
  • 8 Servings
  • $15

INGREDIENTS

  • 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
    • 1/2 teaspoon ground black pepper

  • Filling

    • 1 pound ground beef
    • 1 pound ground pork
    • 🧅 1 small yellow onion, chopped
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon parsley
    • 🧂 1/2 teaspoon sea salt
    • 1/4 teaspoon black pepper
    • ¾ head cauliflower
    • 1 zucchini, shredded
    • 🥚 2 large eggs
    • ¼ cup almond flour

  • Cabbage Rolls

    • 2 heads green cabbage
    • 🧂 2 tablespoons sea salt (for boiling)

STEPS

1

Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan; bring to a boil. Add tomato paste, dissolve remaining paste in 1/4 can of water and pour into saucepan. Season sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer for 30 minutes.

2

Preheat the oven to 350°F (175°C).

3

Mix beef, pork, onion, remaining garlic, basil, oregano, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined.

4

Bring a large pot of water to a boil; add 2 tablespoons sea salt. Boil cauliflower for 5 minutes and move to a bowl. Boil both cabbage heads for 5 minutes each. Separate cabbage leaves.

5

Shred cauliflower and zucchini; mix into beef mixture until evenly combined. Stir in eggs and almond flour.

6

Lay one cabbage leaf flat, add 1 tablespoon beef mixture, roll up tightly, and repeat for remaining leaves.

7

Layer tomato sauce across a baking dish. Arrange cabbage rolls seam-side down, cover rolls with remaining sauce, and cover dish with foil.

8

Bake at 350°F until sauce bubbles, about 1 hour.

NUTRIENTS

Per 1 serving

🔥

423

Calories

  • 30
    Protein
  • 36
    Carbs
  • 20
    Fats

💡 You can freeze leftover rolls for up to 3 months.Serve with a side of steamed broccoli or a simple salad for a balanced meal.Shredding cauliflower and zucchini with a food processor saves time.