Paleo Stuffed Cabbage
I love paleo stuffed cabbage rolls, 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!
crushed San Marzano tomatoes
1
(28 ounce) can
low-sodium chicken broth
1
cup
garlic, minced and divided
4
cloves
dried parsley, divided
1 1/2
teaspoons
tomato paste
1
(8 ounce) can
sea salt, divided
1 1/2
teaspoons
ground black pepper, divided
3/4
teaspoon
ground beef
1
pound
ground pork
1
pound
yellow onion, chopped
1
small
dried basil
1
teaspoon
dried oregano
1
teaspoon
sea salt
2
tablespoons
cauliflower
¾
head
green cabbage
2
heads
zucchini
1
eggs
2
large
almond flour
¼
cup
 Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium 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 sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.
  Preheat the oven to 350 degrees F (175 degrees C).
  Mix together 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.
  Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large 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.
  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 until incorporated.
  Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
  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 the dish with aluminum foil.
  Bake in the preheated oven until sauce is bubbling, about 1 hour.
