Paleo Stuffed Cabbage
Ingredients
- 1 (28 ounce) can crushed San Marzano tomatoes
- 1 cup low-sodium chicken broth
- 4 cloves garlic, minced and divided
- 1 1/2 teaspoons dried parsley, divided
- 1 (8 ounce) can tomato paste
- 1 1/2 teaspoons sea salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1 pound ground beef
- 1 pound ground pork
- 1 small yellow onion, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons sea salt
- ¾ head cauliflower
- 2 heads green cabbage
- 1 zucchini
- 2 large eggs
- ¼ cup almond flour
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Instructions
- Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium 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 sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.
- Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large bowl using a slotted spoon. Add 1 head of cabbage to 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 beef mixture so there is an equal ratio of both. Stir in eggs and almond flour until incorporated.
- Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of 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 the dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling, about 1 hour.
Source
Original recipe: View Original