Stuffed Cabbage Rolls (Keto, Low Carb, Paleo & Whole30)

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I am ALWAYS on the search for new recipes that I can make in bulk over the weekend and serve up for lunch and dinner throughout the week. I’m also looking for recipes that will actually stand up to 3 or 4 days in the fridge and not get soggy or lose its joie de vivre.
  • 1 half small white onion, chopped
  • 1 lb ground beef (I use 90/10, but feel free to use your fave combo)
  • 1 tbsp granulated onion
  • 1 tbsp parsley
  • 1lb ground pork
  • 8-10 large green cabbage leaves, softened
  • Fresh cracked pepper & Himalayan Pink Salt

  • Your fave sugar-free tomato sauce my quick recipe here:
  • 1 28 oz can Peeled Tomatoes with Basil Leaf
  • 1 half small white onion, chopped
  • Fresh cracked pepper & Himalayan Pink Salt
  • Small amount of pork/ beef mixture
  • talian seasoning

Stuffed Cabbage Rolls (Keto, Low Carb, Paleo & Whole30)

  1. Preheat oven to 400F degrees.
  2. Cut the core out of the cabbage and carefully place cabbage into a large pot. Fill with water and bring to a boil – boil for about 8-10 minutes or until the outer leaves become soft. This step helps you to remove the leaves in one piece and makes them flexible to roll. Carefully remove 8-10 leaves, pat dry and place to the side.
  3. Add the remaining stuffing ingredients into a bowl and mix until combined. I prefer raw onion in the mixture, but feel free to slightly softened or sautee on the stove for a few minutes before adding.
  4. Line a large baking dish with 3 cabbage leaves.
  5. Add about a quarter cup of the mixture to a cabbage leaf & roll, making sure to tuck the sides in. Repeat & add to the baking dish. Set aside.
  6. In a pot, saute the onions until soft, add the ground meat and cook until browned. Add in tomatoes & seasoning. Simmer on the stove for about 45 minutes to let all the flavors meld.
  7. Once sauce is ready, pour over cabbage pockets and then cover loosely with foil. Bake in the oven for 35-40 minutes. Enjoy!

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