Paleo Classic Cabbage Rolls
Elevate your dinner game with these hearty and wholesome Paleo Classic Cabbage Rolls! This gluten-free, grain-free twist on a traditional comfort food swaps white rice for nutrient-rich cauliflower rice, offering a paleo-friendly alternative that's packed with flavor. Wrapping juicy ground beef, sautéed onions, garlic, carrots, and herbs in tender green cabbage leaves, this recipe delivers a healthy yet satisfying meal the entire family will love. Slow-baked in a savory tomato sauce and beef broth, these cabbage rolls are tender, aromatic, and bursting with homestyle charm. Perfect for meal prepping or a cozy weekend dinner, this recipe is a protein-packed treasure that's both nutritious and irresistibly comforting. Garnish with fresh parsley for an extra burst of brightness!
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Recipe Information
Ingredients
- 1 head green cabbage
- 1 pound ground beef
- 1 cup cauliflower rice
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium carrot, grated
- 1 cup tomato sauce
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to boil. Core the cabbage and carefully remove about 12 to 14 whole leaves. Blanch the cabbage leaves in the boiling water for 2-3 minutes until they are pliable. Remove and drain on a towel.
Heat a large skillet over medium heat and add olive oil. Sauté the chopped onion and minced garlic for about 3 minutes until softened.
Add the ground beef to the skillet and cook until browned, breaking the meat apart with a spatula, approximately 5 minutes.
Stir in the grated carrot and cauliflower rice, continuing to cook for another 4 minutes. Season the mixture with oregano, thyme, sea salt, and black pepper.
Remove the skillet from heat and stir in half of the tomato sauce and chopped parsley. Mix well to combine the filling ingredients.
Lay a cabbage leaf flat on a clean surface. Place about 1/4 cup of the meat filling at the bottom center of the leaf. Roll the bottom up over the filling, fold in the sides, and then roll tightly to form a cylinder. Repeat with all the leaves.
In a baking dish, spread a layer of the remaining tomato sauce. Arrange the cabbage rolls seam-side down in the dish. Pour the beef broth over the rolls and distribute the remaining tomato sauce on top.
Cover the baking dish with foil and bake in the preheated oven for 45 to 60 minutes, until the cabbage is tender and the rolls are heated through.
Remove the foil for the last 10 minutes if a bit more caramelization is desired on the top.
Garnish with extra parsley if desired and serve hot.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3998 mg | 174% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 26.9 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2659 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
