Paleo Sarmale in Cabbage Leaves
Experience the perfect balance of tradition and health with this Paleo Sarmale in Cabbage Leaves recipe! A wholesome twist on the classic Romanian dish, these cabbage rolls are stuffed with a flavorful combination of ground pork, cauliflower rice, garlic, onion, and aromatic herbs like dill and thyme, all simmered in a rich tomato sauce. Using fermented cabbage leaves for a tangy depth and skipping grains makes this paleo-friendly recipe both satisfying and nutritious. Ideal for a hearty, crowd-pleasing dinner, these tender rolls deliver delightful taste and healthy comfort in every bite. Perfect for anyone seeking a gluten-free, low-carb meal that celebrates traditional cooking techniques.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 20 leaves Fermented cabbage leaves
- 500 grams Ground pork
- 200 grams Cauliflower rice
- 1 large Onion
- 3 cloves Garlic
- 3 tablespoons Tomato paste
- 500 ml Crushed tomatoes
- 2 tablespoons Fresh dill
- 1 teaspoon Dried thyme
- 1 teaspoon Pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
Instructions
Prepare the cabbage leaves by carefully separating them and trimming the thick veins if necessary. Set aside.
Finely chop the onion and garlic. In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic to the skillet and sauté until translucent, about 5 minutes.
Add the ground pork to the skillet, breaking it apart with a spoon, and cook until browned and no longer pink.
Stir in the cauliflower rice, fresh dill, dried thyme, pepper, and salt. Mix thoroughly and cook for an additional 5 minutes, then remove from heat.
Lay a cabbage leaf flat and place about 2 tablespoons of the meat mixture into the center. Roll the leaf up, folding the sides to enclose the filling.
Repeat with remaining leaves and filling.
In a large pot, spread a thin layer of crushed tomatoes on the bottom. Place cabbage rolls tightly together, seam side down, into the pot.
Mix the remaining crushed tomatoes and tomato paste together and pour over the sarmale.
Cover the pot and simmer gently over low heat for approximately 90 minutes, ensuring the liquid is at a gentle bubble.
Check occasionally to ensure there is enough liquid in the pot, adding a bit of water if necessary.
Serve warm, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 9433 mg | 410% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 53.1 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 660 mg | 51% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4078 mg | 87% | |
*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.
