Cauliflower and Zucchini Stuffed Cabbage Rolls

Cauliflower and Zucchini Stuffed Cabbage Rolls

Name: Cauliflower and Zucchini Stuffed Cabbage Rolls
Total time: 2 h 35 min
Yield: 8
Ingredients: 800 g crushed San Marzano tomatoes; 240 ml low-sodium chicken broth; 1 clove garlic, minced; 1 tsp dried parsley; 230 g tomato paste; 1 tsp sea salt; 2.5 g ground black pepper; 450 g ground beef; 450 g ground pork; 1 small yellow onion, chopped; 1 tsp dried basil; 1 tsp dried oregano; 2 tbsp sea salt; 0.75 head cauliflower; 2 heads green cabbage; 1 zucchini; 2 eggs; 60 g almond flour

A delightful twist on traditional cabbage rolls, these paleo-friendly rolls are filled with a savory mixture of cauliflower, zucchini, beef, and pork, and topped with a rich tomato sauce.

2 hr 35 min

easy

423kcal

calories

36g

carbohydrates

20g

fat

13g

fiber

30g

protein

2159mg

sodium

15g

sugar

Dinner American

Ingredients

800 g crushed San Marzano tomatoes

240 ml low-sodium chicken broth

1 clove garlic, minced

1 tsp dried parsley

230 g tomato paste

1 tsp sea salt

2.5 g ground black pepper

450 g ground beef

450 g ground pork

1 small yellow onion, chopped

1 tsp dried basil

1 tsp dried oregano

2 tbsp sea salt

0.75 head cauliflower

2 heads green cabbage

1 zucchini

2 eggs

60 g almond flour

Directions

Step 1

In a medium saucepan, combine crushed tomatoes, chicken broth, 1 clove of minced garlic, and 1 teaspoon of dried parsley. Bring to a boil. Add the tomato paste and a quarter can of hot water, swirling to dissolve any remaining paste. Season with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper. Simmer for about 30 minutes. Set aside.

Step 2

Preheat the oven to 175°C (350°F).

Step 3

In a large bowl, mix together the ground beef, ground pork, chopped onion, remaining 3 cloves of garlic, basil, oregano, the remaining 0.5 teaspoon of parsley, 0.5 teaspoon of sea salt, and the remaining 0.25 teaspoon of black pepper until well combined.

Step 4

Bring a large pot of water to a boil and add 2 tablespoons of sea salt. Cook the cauliflower in the boiling water for 5 minutes, then transfer to another large bowl using a slotted spoon. Add one head of cabbage to the boiling water and cook for 5 minutes. Remove with the slotted spoon. Repeat with the second cabbage. Separate the cabbage leaves.

Step 5

Shred the cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to the beef mixture to create an equal ratio of both. Stir in the eggs and almond flour until incorporated.

Step 6

Place a cabbage leaf on a flat surface. Roll 1 tablespoon of the beef mixture into a log and place it in the middle of the leaf. Overlap with the bottom of the leaf, fold in the opposing edges, and roll up. Repeat with the remaining leaves and beef mixture.

Step 7

Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange the cabbage rolls seam-side down in the dish and cover with the remaining tomato sauce. Cover the dish with aluminum foil.

Step 8

Bake in the preheated oven until the sauce is bubbling, about 1 hour.