I love paleo stuffed cabbage, also known as Galumpkis, and wanted to share my own version with zucchini, which I also love. I made this recipe for a dinner party, and everyone commented on how delicious and light it was — nobody realized I had swapped rice with cauliflower and zucchini. I was hoping for leftovers, but that was not the case!
Ingredients
Tomato Sauce
- 1 (28 ounce) can crushed San Marzano tomatoes
- 1 cup low-sodium chicken broth
- 1 clove garlic, minced
- ½ teaspoon dried parsley
- 1 (8 ounce) can tomato paste
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 pound ground beef
- 1 pound ground pork
- 1 small yellow onion, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ head cauliflower
- 2 heads green cabbage
- 1 zucchini
- 2 eggs
- ¼ cup almond flour
- 3 cloves garlic, minced
- 2 tablespoons sea salt
Directions
Step 1
Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C).
Step 3
Mix beef, pork, onion, 3 cloves garlic, basil, oregano, 1/2 teaspoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
Step 4
Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook for 5 minutes. Transfer to a bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
Step 5
Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour.
Step 6
Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of beef mixture into a log and place in the middle of the leaf. Overlap with the bottom of the leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
Step 7
Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover dish with aluminum foil.
Step 8
Bake in the preheated oven until sauce is bubbling, about 1 hour.
Editor’s Note:
Nutrition data for this recipe includes the full amount of sea salt. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 423 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat7g | 35% |
Cholesterol118mg | 39% |
Sodium2159mg | 94% |
Total Carbohydrate36g | 13% |
Dietary Fiber13g | 45% |
Total Sugars15g | |
Protein30g | |
Vitamin C152mg | 762% |
Calcium209mg | 16% |
Iron25mg | 141% |
Potassium1570mg | 33% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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