When it comes to the fall season, everyone starts going back to comfort foods. I can remember always enjoying cabbage rolls. I usually just preferred making my own, since many were over loaded with rice and not enough meat.
These cabbage rolls are now even better!! With no rice at all, they are packed full of meat and vegetables!
I enjoy making cabbage rolls! Since the vegetables are in season and so inexpensive this time of year, it’s very economical. Pretty much every fall I make up a couple of batches and freeze them.
Grain Free Cabbage Rolls ( Gluten Free/ Grain Free/ Paleo)
2 medium heads cabbage**
2 lbs lean ground beef
1/2 lb. bacon- diced
1 lg white onion-diced
2 c. “riced” cauliflower
1 medium carrot-grated
2 cloves garlic- minced
2 tsp. ground mustard powder
1 tsp. ground nutmeg
1/2 tsp. sea salt
1/2 tsp. ground pepper
7 cups diced tomatoes or 2- 28 oz. cans diced tomatoes
2- 5 oz. cans tomato paste
1 Tbsp. apple cider vinegar
1 Tbsp. honey
1/2 tsp. ground pepper
1/2 tsp. salt (if using fresh tomatoes)
Preheat oven to 350 degrees
1. Cut into cabbage as shown to loosen leaves. Place whole cabbage into boiling water to allow leaves to separate. Carefully pull out leaves and let cool.
2. Saute bacon on medium heat, then drain off all but 1 teaspoon of fat. Add onions and saute until softened (approx 5 mins), then add carrot, cauliflower, garlic and spices. Let cook for 2 minutes. Let cool, then add into bowl with ground beef. Mix together.
3. Cut the rib off the cabbage leaf.
4. Place a heaping tablespoon of stuffing into cabbage leaf.
5. Fold up the bottom and fold over the side.
6. Fold over other side and roll up.
Place all the cabbage rolls side by side into roasting pan. If you have too many for the pan use an extra baking dish.
Mix together all the ingredients for the tomato sauce and pour evenly over cabbage rolls. Cover and bake for 90-120 minutes or until tender. Makes about 18-20 cabbage rolls.
These freeze very well.
Make sure you have enough filling for your last cabbage roll or it will feel ripped off like this one did
** I always use two head of cabbage because I cut up and freeze the left over cabbage to be used in soup over the winter. Feel free to use one large head of cabbage if you prefer.
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