Whole30 Stuffed Cabbage Rolls
Elevate your Whole30 meal plan with these delicious Stuffed Cabbage Rolls, a wholesome and hearty recipe that’s packed with flavor and nutrition! Tender green cabbage leaves are filled with a savory mixture of ground beef, ground pork, cauliflower rice, and fresh herbs, then simmered to perfection in a rich tomato sauce. This classic dish is transformed with a grain-free twist, making it ideal for Whole30 enthusiasts and those seeking a healthy comfort food option. With aromatic smoked paprika and garlic infusing every bite, these cabbage rolls are as satisfying as they are nutritious. Perfect for meal prep or a cozy family dinner, serve them with a ladle of tangy tomato sauce and a sprinkle of parsley for a dish that is sure to impress!
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Recipe Information
Ingredients
- 1 head green cabbage
- 1 lb ground beef
- 0.5 lb ground pork
- 1 cup cauliflower rice
- 1 small onion
- 3 garlic cloves
- 1 large egg
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika
- 28 oz crushed tomatoes
- 1 cup chicken broth
- 1 tbsp olive oil
Instructions
Fill a large pot with water, bring it to a boil, and carefully place the whole head of cabbage into the water. Blanch for 5 minutes, then remove and let cool enough to handle.
Carefully remove 10-12 large leaves from the cabbage, trimming the thick stem at the base of each leaf with a sharp knife to make them pliable. Set aside.
In a large bowl, combine ground beef, ground pork, cauliflower rice, finely chopped onion, minced garlic, egg, fresh parsley, salt, black pepper, and smoked paprika. Mix until evenly combined.
Lay a cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the meat mixture in the center of the leaf. Fold the sides in and roll it up tightly, tucking in the edges. Repeat until all filling is used.
In a large Dutch oven or deep skillet, heat olive oil over medium heat. Carefully place the cabbage rolls seam side down into the pot.
In a separate bowl, mix crushed tomatoes and chicken broth together until well combined. Pour the tomato mixture over the cabbage rolls, ensuring they are mostly submerged.
Bring the sauce to a gentle boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, or until the cabbage is tender and the filling is cooked through.
Serve the cabbage rolls with a generous ladle of tomato sauce and garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 11.2 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1059 mg | 23% | |
*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.
