Cabbage Rolls (Paleo version)
March 17, 2011
Happy St. Patrick’s Day!!!!
Toddler lunch (grapes, carrots, green beans and roast beef) Don’t worry he did not eat all that beef!
This summer I was introduced to cabbage. I made cabbage rolls for the first time this summer too! They were filled with rice and topped with rice. Now that I am really watching the grain intake and my dairy I knew I would have to come up with something new.
YUM – boy did I have a fun idea…
I know, I am having a love, maybe a start of an obsession for cauliflower!
2 lbs of ground beef
1 head of green cabbage
3/4 of a head of cauliflower (chopped in Vitamix or food processor 1/2 rice 1/2 mash)
1 garlic clove, minced
1/2 medium onion (chopped)
1 farm fresh egg
1 TBSP dry basil
1 TBSP dry oregano
1 tsp garlic powder
2 cups of tomato sauce
Saute chopped onion, garlic in olive oil or coconut oil.
Mix meat, eggs and seasonings, mix thoroughly. Mix in onion and cauliflower.
Separate 10 – 12 of the cabbage leaves. Add 1/2 cup of the meat filling in the center of the cabbage leaf. Starting at the stem begin to roll. Tuck the ends under and lay in the 9×13 dish, seam side down.
Repeat with the remaining leaves. Top the rolled cabbage with the tomato sauce.
Bake at 350 degrees for 1 hour.
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