Paleo Stuffed Cabbage Recipes

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STUFFED CABBAGE RECIPE AND MEDITERRANEAN PALEO COOKING GIVEAWAY



Stuffed Cabbage Recipe and Mediterranean Paleo Cooking Giveaway image

Stuffed Cabbage Recipe from Mediterranean Paleo Cooking (Paleo)

Provided by Kelly from Primally Inspired

Time 1h10m

Yield 4 to 6

Number Of Ingredients 12

12 large cabbage leaves
1 tablespoon unsalted butter, ghee, or coconut oil
1 pound beef stew meat
1 medium white onion, chopped
2 sticks cinnamon
fine sea salt and ground black pepper
4 cups beef broth
¼ cup chopped fresh cilantro, for garnish
1 pound ground beef
¼ cup chopped fresh parsley
2 teaspoons ground cumin
2 tablespoons ground cinnamon

Steps:

  • Boil 3 cups of water in a steamer pot over medium heat. Steam the cabbage leaves for 3 to 5 minutes, until soft, and set them aside.
  • In a large saute pan, melt the fat over medium heat. Add the stew meat to the pan and brown on all sides, about 5 minutes. Add the onion, cinnamon sticks, and a pinch of salt and pepper and cook another 3 minutes, or until the onion is translucent.
  • Cover the mixture with the beef broth and bring to a boil with the lid on. Remove the lid and simmer for 30 minutes.
  • While the stew meat is cooking, mix the stuffing ingredients together in a large bowl. Place ¼ cup of the stuffing mixture in the middle of steamed cabbage leaf. Roll the leaf halfway, then tuck in the sides and finish rolling. Place the rolled leaf aside on a plate, seam side down. Repeat until all the stuffing is used up.
  • Using tongs, carefully add the stuffed cabbage leaves to the sauté pan. Cover and simmer the cabbage rolls for 15 to 20 minutes. Remove the cinnamon sticks and top the dish with fresh cilantro to serve.

PALEO STUFFED CABBAGE



Paleo Stuffed Cabbage image

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!

Provided by Cindy Anschutz Barbieri

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 2h35m

Yield 8

Number Of Ingredients 22

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

Steps:

  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until sauce is bubbling, about 1 hour.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 35.7 g, Cholesterol 117.8 mg, Fat 20.4 g, Fiber 12.7 g, Protein 30 g, SaturatedFat 7 g, Sodium 2158.6 mg, Sugar 15.2 g

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