Paleo Stuffed Cabbage Rolls
Discover a wholesome twist on a classic comfort food with these Paleo Stuffed Cabbage Rolls! Perfect for anyone following a paleo lifestyle or looking for a nutritious, gluten-free dinner idea, this recipe uses tender green cabbage leaves stuffed with a flavorful mixture of ground beef, ground pork, cauliflower rice, fresh parsley, and smoked paprika. Simmered to perfection in a rich tomato and chicken broth sauce, these rolls boast a savory, melt-in-your-mouth texture that’s irresistibly satisfying. With easy prep and simple ingredients, this dish brings a hearty, paleo-friendly meal to the table that’s perfect for family dinners, meal prep, or anytime you crave a healthy indulgence. Garnish with fresh parsley, and enjoy this nutrient-packed comfort food at its finest!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 cup Cauliflower rice
- 1 medium Onion
- 3 Garlic cloves
- 0.25 cup Fresh parsley
- 1 Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 cups Canned crushed tomatoes
- 1 cup Chicken broth
- 2 tablespoons Olive oil
Instructions
Bring a large pot of water to a boil. Carefully remove 12 large outer leaves from the head of cabbage. Rinse and blanch the cabbage leaves in boiling water for 3-4 minutes until softened. Remove the leaves and set aside to cool.
Finely dice the onion and mince the garlic. In a mixing bowl, combine the ground beef, ground pork, cauliflower rice, onion, garlic, parsley, egg, salt, black pepper, and smoked paprika. Mix well until fully combined.
Lay a cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the meat mixture onto the center of the leaf. Roll the cabbage leaf tightly around the filling, tucking in the sides as you go to create a secure roll. Repeat with the remaining leaves and filling.
Heat olive oil in a large skillet or Dutch oven over medium heat. Arrange the cabbage rolls seam-side down in the pan. Cook for 2-3 minutes to lightly brown the rolls.
Pour the crushed tomatoes and chicken broth evenly over the cabbage rolls. Bring the liquid to a gentle simmer. Cover the skillet or Dutch oven with a lid and reduce the heat to low.
Simmer the cabbage rolls for 45-50 minutes, occasionally spooning the tomato sauce over the rolls to keep them moist.
Remove from heat and let rest for 5 minutes before serving. Serve the cabbage rolls warm, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.5 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 886 mg | 19% | |
*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.
