Mouthwatering Paleo Russian Stuffed Cabbage Rolls
Discover a delicious and easy-to-make Paleo Russian stuffed cabbage rolls recipe that is both mouthwatering and perfect for dinner. This gluten-free, dairy-free, and low carb meal will transport you straight to Russia with its rich tomato sauce, tender cabbage leaves, and aromatic ground meat filling.
Allergens
Gluten-Free (no gluten ingredients), Dairy-Free (no dairy ingredients), Nut-Free (no nut allergens), Soy-Free (no soy allergens)
Ingredients
- 1. 1 large head green cabbage 2. 1 lb ground beef 3. 1 cup cooked long
- grain white rice (for Paleo, substitute cauliflower rice) 4. 1 large onion, finely chopped 5. 2 cloves garlic, minced 6. 1 egg 7. Salt and pepper, to taste 8. 2 cups tomato sauce 9. 1 cup beef broth 10. 1 tbsp olive oil 11. Fresh parsley, chopped for garnish
Instructions
- Prepare the cabbage by removing the core and carefully separating the leaves. Set aside.
- In a large bowl, mix together ground beef, cooked rice (or cauliflower rice), onion, garlic, egg, salt, and pepper.
- Preheat oven to 350°F (180°C).
- Assemble the cabbage rolls: Place a layer of cabbage leaves at the bottom of a large baking dish. Take a cabbage leaf, add a spoonful of meat mixture, fold in the sides and roll up. Place seam side down in the dish. Repeat with remaining leaves and filling.
- Pour tomato sauce and beef broth over the cabbage rolls. Drizzle olive oil on top.
- Cover the baking dish with aluminum foil and bake for 40 minutes. Uncover and bake for an additional 20 minutes or until the rolls are cooked through and the cabbage is tender.
- Garnish with fresh parsley before serving.
Chef’s Insight
The key to perfect cabbage rolls is to use tender leaves that hold their shape when rolled.
Notes
This recipe is suitable for the Paleo diet as it uses ground beef and cauliflower rice instead of grains.