PALEO 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!
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h35m
Yield 8
Number Of Ingredients 22
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
MEDITERRANEAN STUFFED CABBAGE ROLLS
I love stuffed cabbage. I have made them with turkey, beef, chicken, all vegetables ... so I figured I would try a little twist on the traditional and go for a bit of a Mediterranean flavor.
Provided by SarasotaCook
Categories Lamb/Sheep
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cabbage -- I like to blanch my cabbage just in the microwave. Remove the leaves and put them in a flat dish with some water and nuke 1-2 minutes it doesn't take long. I do about 15 leaves at a time. It is quick and easy. If you prefer to blanch them in a large pot of boiling water to get the cabbage soft, that is fine too. You just want the leaves soft enough to roll but not cooked. Cool once soft so they are easier to handle.
- Filling -- In a large bowl mix the couscous, egg, seasoning, herbs, pine nuts, olives, cheese and onions. Stir well until everything is combined. Add the lamb and mix until combined.
- Time to roll up the cabbage -- Add a tablespoon or two to the cabbage leave and roll, folding in the sides. Secure with a tooth pick. Add to either a large pot for stove top cooking or a crock pot. Personally I love the crock pot for this. They both work equally as good.
- The sauce -- Add to the pot the wine mixed with the tomato paste, the canned tomatoes, chopped well, and the shallots. Cook on medium low on the stove for 2 hours. Or in the crock pot on low for 6-8 hours depending on the size of your crock pot.
- Serve this with grilled pita bread to soak up all the sauce and a fresh green salad with a lemon and oregano vinaigrette.
Nutrition Facts : Calories 358.3, Fat 14.7, SaturatedFat 5.7, Cholesterol 69.9, Sodium 321.9, Carbohydrate 32.9, Fiber 5.8, Sugar 8.9, Protein 17.9
MEDITERRANEAN STUFFED CABBAGE
I had cabbage and cauliflower, and an unholy desire to use them. I also had a hankering for Greek-themed food, and so, this take on typically Russian and meat-stuffed cabbage was born. The sauce looks nice with green specks of herbs in it and the sweet raisins contrast with the creamy cheese. Grated carrots would be nice in the filling for flavor and color.
Provided by lunaorion
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut the thick hard part out of the cabbage leaf bottoms and boil until soft, about 10 minutes.
- Roughly chop the cauliflower and boil until soft, about 15 minutes.
- Meanwhile, combine the cooked couscous, cottage cheese, raisins, oil, half of the lemon zest, and 2 tablespoons each of the parsley and mint in a bowl.
- Remove cabbage leaves to a colander to drain and cool.
- Preheat oven to 400°F.
- When the cauliflower is very soft, drain well and add to couscous mixture. Mash well with a potato masher and add the remaining spices to taste.
- Carefully lay out each cabbage leaf on at a time and add an egg-sized mound of filling. Fold sides in first and then roll from the bottom to the top, and lay in a casserole dish seam side down.
- Combine sour cream, milk and remaining parsley, mint, and lemon zest until smooth.
- Pour over cabbage rolls.
- Cover casserole and bake for about 30 minutes.
Nutrition Facts : Calories 205.3, Fat 8.3, SaturatedFat 1.8, Cholesterol 4.3, Sodium 308.9, Carbohydrate 27.8, Fiber 3.7, Sugar 10.7, Protein 7
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