Whole30 Sarmale in Cabbage Leaves
Experience the hearty tradition of Romanian cuisine with these Whole30 Sarmale in Cabbage Leaves, a wholesome, paleo-friendly twist on a classic dish. Featuring tender green cabbage leaves wrapped around a flavorful filling of ground pork, cauliflower rice, fresh herbs, and spices, this recipe is both nutritious and satisfying. These cabbage rolls are baked to perfection in a savory chicken broth infused with apple cider vinegar and bay leaves, creating a dish rich in comforting, tangy flavors. Perfectly suited for those following Whole30, paleo, or gluten-free diets, this meal is a healthy, crowd-pleasing option for dinner. Serve warm with a drizzle of its delicious broth for an irresistible dish that brings traditional taste to modern clean eating.
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Recipe Information
Ingredients
- 1 large head green cabbage
- 1 lb ground pork
- 2 cups cauliflower rice
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 2 tbsp tomato paste
- 2 cups chicken broth
- 2 tbsp, fresh and chopped dill
- 2 tbsp, fresh and chopped parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 bay leaves
Instructions
Fill a large pot with water and bring it to a boil. Add the whole cabbage and simmer for about 10 minutes, or until outer leaves are tender. Carefully remove the cabbage and set it aside to cool slightly.
In a large bowl, combine ground pork, cauliflower rice, chopped onion, minced garlic, tomato paste, dill, parsley, salt, and black pepper. Mix well to incorporate all ingredients evenly.
Gently peel off individual cabbage leaves, trimming the thick stem at the base of each leaf if needed to make them more pliable.
Place a spoonful of the pork mixture onto the core end of a cabbage leaf. Fold the sides over the filling and roll up tightly. Repeat with the remaining filling and leaves.
Preheat oven to 350°F (175°C).
In a Dutch oven or large oven-safe pot, heat olive oil over medium heat. Stir in apple cider vinegar and arrange the cabbage rolls tightly, seam side down, over the base of the pot. Layer the rolls if necessary.
Pour chicken broth over the cabbage rolls and tuck bay leaves around them.
Cover the pot with a lid and bake in the preheated oven for about 1.5 hours, or until the rolls are cooked through and tender.
Remove the pot from the oven and let it rest for a few minutes before serving. Serve warm, drizzling a bit of the cooking liquid over the rolls.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 28.4 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2186 mg | 47% | |
*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.
