• 1 small head green cabbage
  • Meat Stuffing:
  • 1 lb of grass-fed beef
  • 1 12oz. bag frozen riced cauliflower
  • or 1 cup cooked grain
  • 1 1/2 tsp. pink Himalayan sea salt
  • 1/2 tsp. ground pepper
  • 1 tsp. ground fennel
  • Sauce:
  • 1 large onion
  • 4 clove garlic
  • coconut or avocado oil to sauté
  • 2 15oz. jars crushed/diced tomatoes
  • 1/4 cup pitted dates
  • 1 tsp. salt & pepper to taste

I am sure many of us can recall a favorite dish growing up that our families made or perhaps you remember a dreaded recipe Grandma made for Sunday dinners.

Stuffed Peppers, Crock Pot Stew {ewww that was one I abhorred with the soggy potatoes}, Meat Loaf or even Split Pea Soup to just name a few that might make you salivate or perspirate {I know I made that word up but it sounded good}!

Today’s recipe is one I remember from when I was a kid that my Oma and mother made.  However, it wasn’t until I had my own family that I appreciated this “efficient” and tasty dish!

Efficient because you can feed off of it for days, it freezes well and I made a healthier version!  I omitted the grains, egg, refined sugar, raisins and added a handful of dates to keep it on the lightly sweetened side and riced cauliflower for the breading to make it grain-free!

The freezer may seem like a faux pas to the culinary chef’s nature.  Mind you, in my early days of finding my passion in the kitchen, I too felt as though my freezer was a culinary thou-shalt-not and that this modern woman would keep it fresh.

Turns out our mothers and grandmothers knew oh so well!  That fallacy soon stopped deceiving me when I realized the freezer was my BFF in a pinch!  This recipe thaws out beautifully in the fridge to heat up for dinner pronto!

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One of the most fulfilling things you can do in life is create something that makes people’s lives easier, more meaningful and more beautiful. -Martha Stewart

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I love Martha ‘s quote above but I do admit she was someone I aspired to be… until that is I realized I needed a team of 100 to do anything creative that she suggested. I once went to 5 stores for 1 single ingredient for her cake recipe and it took me another 6 hours to make the thing!  I keep it simple these days but still pretty and delicious!

Stuffed Cabbage with Sweet Tomato Sauce {paleo, gluten, diary and refined sugar free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 14-16 rolls

Ingredients
  • 1 small head green cabbage
  • Meat Stuffing:
  • 1 lb of grass-fed beef
  • 1 12oz. bag frozen riced cauliflower
  • or 1 cup cooked grain {quinoa or rice}
  • 1½ tsp. pink Himalayan sea salt
  • ½ tsp. ground pepper
  • 1 tsp. ground fennel
  • Sauce:
  • 1 large onion
  • 4 clove garlic
  • coconut or avocado oil to sauté
  • 2 15oz. jars crushed/diced tomatoes
  • ¼ cup pitted dates
  • 1 tsp. salt & pepper to taste

Instructions
  1. Bring a big pot of water to a boil and cut base of cabbage off to separate leaves.
  2. Place 14-16 leaves in boiling water. Simmer for 15min. or until leaves are soft.
  3. For Sauce: sauté onion, garlic with a little oil until soft in a frying pan on medium heat.
  4. Turn heat to low, add tomatoes, chopped dates and spices in frying pan for 5 min.
  5. In a bowl blend meat with riced cauliflower {or grains}, spices and add ¼ cup sauce.
  6. If you have cabbage leaves left you can finely cut it and place it in a large baking dish.
  7. When the soft leaves cool take a few heaping tablespoon of meat and roll cabbage.
  8. Roll from the bottom stem in first then each side and place folded side of roll down.
  9. Pour sauce over your cabbage rolls and bake for 45-55 minutes until meat is done.
  10. If the tops of the cabbage rolls are browning to much place foil over top.

Notes
I have found frozen “riced” cauliflower in the several markets in the freezer section. You can thaw it out but that is not necessary to blend it in this recipe. You can rice your own fresh cauliflower in the food processor and freeze what you don’t use. If you would like to use grains make sure you drain it well before adding to meat. We like to use quinoa. To be free-Diet complaint, omit grains and dates. You can use a few dashes of stevia, Also, I love how this recipe turned out using one jar diced tomatoes and one jar crushed. I have used ground bison and grass-fed beef in this recipe and it takes less time {45 verse 55} cooking with leaner meats. Please use organic when you can.

With a Spoonful of Health,

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