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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- 9x13 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.