Cindy's Table - Everyday To Gourmet on NBC CT

Paleo Stuffed Cabbage
Print Friendly

Paleo Stuffed Cabbage

I love stuffed cabbage (Galumpkis) and wanted to share my version of Paleo Stuffed Cabbage. I also love zucchini so I find a way to incorporate in many meals. I made this for a dinner party and everyone was commenting on how delicious and light they were but nobody realized that rice was omitted and I used cauliflower and zucchini. I was hoping for left-overs but that was not the case!!

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 2 heads of green cabbage (I save the lighter color near the core for soup)
  • 3/4 of a head of cauliflower
  • 1 medium zucchini
  • 3 cloves Garlic, minced
  • 1 small yellow onion, chopped
  • 2 large eggs
  • 1/4 cup almond flour
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • Equipment – food processor with the shredder attachment

Tomato Sauce

  • 1 28 oz can crushed tomato (recommend san marzano)
  • 1 cup low sodium chicken broth
  • 1-2 cloves garlic, minced or chopped
  • 1 teaspoon dry parsley
  • 1 8 oz can organic tomato paste
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper

Directions

    Preheat oven to 350 degrees F

  1. Mix first 4 ingredients in a sauce pan and bring to a boil. Add tomato paste and fill the can 1/4 of the way with hot tap water and take all of the paste of the edges of the can and stir into the sauce. Taste then season with salt and pepper. Let simmer for at least 30 minutes.
  2. Using a large sauce pan fill 3/4 of the way with water and bring to a boil. Add 2 tablespoons of sea salt and add in Cauliflower for 5 minutes. Using a slotted spoon, remove the cauliflower and let sit in a bowl. Meanwhile keep the water boiling and add in cabbage (you may only be able to do one at a time) Boil for 5 minutes, remove from pan and set aside.
  3. Uisng your food processor and attach the shredder disk and put the cauliflower and zucchini through and put into a large bowl.
  4. Meanwhile take another large bowl and add pork and beef, onion, garlic, spices and salt/pepper then mix together.
  5. Start adding the cauliflower mixture into the meat until it is about an even in ratio. There may be some of the cauliflower/zucchini mixture left over. Add eggs and almond flower and combine well (do not over mix). Take your baking dish and pour enough tomato sauce to coat the bottom of the pan.
  6. Separate cabbage leaves and lay on the counter or a cutting board.
  7. Taking one at a time lay flat, using a tablespoon scoop filling and roll in your hand and place in the middle of the leaf. Starting at the bottom of the leaf roll once, bring in sides and continue to roll. Place cabbage seam side down. Repeat process with the other leaves.
  8. Cover with tomato sauce and bake covered for 1 hour
  9. Save a little sauce for any additional sauce to add on your serving plate.

NOTE: I like using the green leafs and save the bottom part of the cabbage for soup. You can freeze if you won’t use it immediately.

COOKS NOTE: If you have an open bottle of white wine change to 1/2 cup chicken broth and 1/2 cup of white wine.

Cindy Barbieri
Check out Cindy's Website - Cindy's Table!
Facebook - Cindy's Table today!
Twitter - @CindysTable today!

Facebook Comments

comments

6 comments

  1. I made these for lunch this week and they are delicious! I got about 25 total (not sure if that is on par with the usual or if I was making them small).

    Also, I’m not sure if I’m missing it but I don’t see a temperature for the oven to bake. I googled a bit and picked 350 degrees (Fahrenheit).

    I was being lazy so I used Paul Newman’s Garden Pepper sauce instead of making my own. It was a nice complement.

    Thanks for the recipe!

    Comment by laura on February 2, 2012 at 4:50 pm

  2. Just made these and we ALL (mom, dad, 5 kids) loved them. Amazing to find something healthy that everyone agrees on. I loved the texture that the zucchini added.

    I too got a lot from these; 2 9X13 pans full, and used one giant cabbage head from a friend’s garden. This is great b/c I have a good sized crowd to feed. Still had enough left over to make a ground meat & cabbage “stir fry.” Yum.

    Can’t wait to try some more recipes.

    Thanks!

    Comment by Lynn on August 20, 2012 at 10:56 pm

  3. Thank you for the note Lynn! So glad you enjoyed. These are one of my favorites and great for entertaining.

    Sincerely,
    Cindy

    Comment by Cindy on August 21, 2012 at 12:08 am

  4. Just like Mom’s! We’re polish and grew up on this dish. Didn’t miss the rice a bit.

    Comment by Salina on November 28, 2012 at 2:36 am

  5. What soup do you cook with your leftover cabbage?
    Love the recipe :) this was my first ever taste of cabbage rolls and is now a regular for my husband and I

    Comment by Jessica D on December 17, 2012 at 12:35 am

  6. I really love this recipe. It feeds a crowd, and is so tasty. I’ve brought it to friends who are recovering from surgery, just had a baby, etc., and it’s a big hit! Thank you!

    Comment by Jamie on October 26, 2013 at 4:06 am

Trackbacks

  1. Crockpot Meaty Cabbage | Paleo Recipes | Italian Recipes | Italian Recipes | Paleo Recipes | Award Winning Recipes

Leave a Comment

Allowed tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>