Cabbage Rolls (AIP, Paleo)

Okay, I am pretty excited about this AIP Cabbage Rolls recipe (maybe a little too excited)!

I love when I make or find recipes that resemble foods I use to eat before starting on my health journey. Because if I can be real with you all for a minute… I miss many of those foods.

Not in the way that you miss your grandma or your best friend, but in the way that you miss your favourite pair of socks after you have to throw them away because they have a big hole in them.

Just like you had to throw away all these delicious tasting foods that caused big holes in your GUT!

Okay…maybe I am being a little too real with you guys.

Nonetheless I use to love cabbage rolls. They were a staple in my household growing up and my mom always used Clamato juice (which is basically a better tasting tomato juice) in her recipe.

A simple classic!

Long gone are my tomato days so this recipe is more similar to my grandmas who made it sans tomato juice but instead used sauerkraut, vinegar, and sour cream.

Now there isn’t any sour cream in this recipe but I have seen some recipes for making sour cream out of coconut milk so you could give that a shot. I ate these without it and I enjoyed every last bite!

Cabbage rolls are back on the allowed list, AIPers!

xo,

Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

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Cabbage Rolls (AIP, Paleo)

Tomato less Cabbage rolls that are AIP friendly!

Course Main Dish

Prep Time 45 minutes

Cook Time 1 hour

Total Time 1 hour 45 minutes

Servings 24 cabbage rolls

Ingredients

• 1 pound lean ground beef
• 1 pound lean ground pork
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp lard greasing the pans
• 1/2 cup bone broth
• 1 head cauliflower riced
• 1 cup saurkraut
• 1 head cabbage
• 1 tsp salt
• 1 tbsp garlic and onion powder
• 1 tbsp oregano
• 1 tsp basil
• 1 tsp marjoram

Instructions

1. Preheat the oven to 350 degrees and rice cauliflower. Bring a large pot of water to a boil. Wash the cabbage leaves.
2. Brown pork and beef for 5 minutes. Add in the chopped onion and garlic and the spices. Cook until no longer pink.
3. Add in riced cauliflower, stir in the broth and simmer for 10 minutes then set aside. Grease 2- 9×13 inch glass pans with lard.
4. Blanch the cabbage leaves in hot water for 1-2 minutes each. You want them to be somewhere between tender ands stiff still. Remove each leaf and lay flat to dry on the counter.
5. Fill each cabbage leaf with 2 tbsp of filling (depending on the size of the leaf). Roll the stem end once, then fold in the sides and roll again.
6. Place fold side down in greased pan. Use a toothpick to hold the roll together if needed.
   
7. Top with sauerkraut. Cover with foil and put in the oven for 45 minutes. Remove the foil and cook uncovered for another 15 minutes.
   
8. Let cool 10 minutes and serve with a splash of vinegar on top and/or some AIP friendly sour cream if you have it! Store in the fridge for 3-4 days or freeze.