Paleo Stuffed Cabbage

1. 1

   Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan and bring to a boil. Stir in tomato paste. Fill the can 1/4 full with hot water, swirl to dissolve any remaining tomato paste, and pour it into the saucepan. Season the sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer until the flavors come together, about 30 minutes. Set aside.

2. 2

   Preheat the oven to 350 degrees F (175 degrees C).

3. 3

   Mix beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.

4. 4

   Bring a large pot of water to a boil and add 2 tablespoons sea salt. Add cauliflower and cook in the boiling water for 5 minutes. Use a slotted spoon to transfer it to another large bowl. Add 1 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.

5. 5

   Shred cauliflower and zucchini in a food processor with the shredding disk. Add enough to the beef mixture so the amounts are equal. Stir in eggs and almond flour until incorporated.

6. 6

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

7. 7

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

8. 8

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

• Calories 479.16 kcal High
• Protein 29.03 g Good Source
• Carbs 33.65 g Moderate
• Total Fat 27.28 g High
• Saturated Fat 9.61 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 124.8 mg High
• Sodium 597.15 mg High
• Fiber 11.05 g Good Source
• Sugar 10.55 g High
• Added Sugar 0.0 g Low Source
• Calcium 266.89 mg Good Source
• Iron 5.81 mg Good Source
• Potassium 1505.9 mg Good Source
• Vitamin A 75.29 mcg_rae Low Source
• Vitamin C 166.5 mg Good Source
• Vitamin D 0.75 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅