Submitted by: Helen Bagge
Prep Time: 10 Minutes
Cook Time: 1 Hour
Servings: 8
Cabbage rolls... paleo style!
2 lbs. ground beef
1 med. cabbage
1/2 med. cauliflower
3 clove garlic
1/2 med. onion
1 egg
1/2 c. almond flour
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
4 oz. tomato sauce
Combine minced garlic, chopped onion, basil, and oregano in a skillet over medium heat. Saute for 2-3 minutes. Remove from heat.
Combine ground beef, almond flour, egg, and garlic powder in a bowl, and mix thoroughly. Add garlic and onion mixture and chopped cauliflower to the bowl. Stir to mix well.
Separate all of the cabbage leaves - do this by cutting the stem and core out of the cabbage and then steam the whole head. Once it has steamed for a few minutes, you can use some tongs to grabs the leaves right off the head of cabbage.
Line a large casserole dish with the couple larger outer cabbage leaves that you set aside. This will insulate your cabbage rolls when cooking and prevent them from burning.
Take one of the other cabbage leaves and lay it down flat. Add 1/2 -3/4 cup of the meat filling to the center of the cabbage leaf. Starting at the stem end, begin to roll while tucking in both sides. Place it in the casserole dish seam-side down. Repeat with the other cabbage leaves – you should end up with about 10-12 rolls. Pour tomato sauce over top of your cabbage rolls and bake in the oven for 1 hour at 350ºF.
Email
Print
