Paleo Stuffed Cabbage Rolls

These Paleo Stuffed Cabbage Rolls are a wholesome twist on a classic comfort food, perfect for those following a grain-free and gluten-free diet. Featuring tender green cabbage leaves stuffed with a flavorful mixture of ground beef, pork, and cauliflower rice, these rolls are infused with garlic, onion, smoked paprika, and fresh parsley for a rich, savory taste in every bite. Simmered in a hearty tomato sauce made with crushed tomatoes and chicken broth, this one-pot dish is both satisfying and nutrient-packed. With a prep time of just 25 minutes and a slow simmer that locks in flavor, it’s an easy yet impressive meal for family dinners or meal prep. Perfectly paleo, these cabbage rolls are a fantastic way to enjoy comfort food without sacrificing your dietary goals.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Simmer the cabbage rolls for 45-50 minutes, occasionally spooning the tomato sauce over the rolls to keep them moist.

Step 7

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

Serving size	(2110.8g)

Amount per serving	% Daily Value*
Calories	2365.7

Total Fat 164.6g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 4.4g
Cholesterol 701.2mg	0%
Sodium 4170.5mg	0%
Total Carbohydrate 76.6g	0%
Dietary Fiber 23.0g	0%
Total Sugars 41.6g
Protein 160.2g	0%

Vitamin D 48IU	0%
Calcium 505.1mg	0%
Iron 19.0mg	0%
Potassium 4229.8mg	0%

*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.

Source of Calories

Fat: 61.0%

Protein: 26.4%

Carbs: 12.6%