Paleo Stuffed Cabbage
Main Dish Stuffed Main Dishes Stuffed Cabbage
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!
Servings per recipe: 8
Calories per serving: 423
Preparation time: 40m
Total cooking time: 2h 35m
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
- 1/2 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
- 1/2 teaspoon dried parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons sea salt
- 3/4 head cauliflower
- 2 heads green cabbage
- 1 zucchini
- 2 eggs
- 1/4 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.
Nutrion facts:
| Total Fat | 20.4g | 31% |
| Saturated Fat | 7.0g | |
| Cholesterol | 118mg | 39% |
| Sodium | 2159mg | 86% |
| Potassium | 1570mg | 44% |
| Total Carbohydrates | 35.7g | 12% |
| Dietary Fiber | 12.7g | 51% |
| Protein | 30g | 60% |
| Sugars | 15g | |
| Vitamin A | 1546IU | |
| Vitamin C | 152mg | |
| Calcium | 209mg | |
| Iron | 25mg | |
| Thiamin | 1mg | |
| Niacin | 12mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 123mg | |
| Folate | 193mcg |
