When it comes to the fall season, everyone starts going back to comfort foods. I can remember always enjoying cabbage rolls. I usually just preferred making my own, since many were over loaded with rice and not enough meat.
These cabbage rolls are now even better!! With no rice at all, they are packed full of meat and vegetables!
I enjoy making cabbage rolls! Since the vegetables are in season and so inexpensive this time of year, it’s very economical. Pretty much every fall I make up a couple of batches and freeze them.
Grain Free Cabbage Rolls ( Gluten Free/ Grain Free/ Paleo)
2 medium heads cabbage**
2 lbs lean ground beef
1/2 lb. bacon- diced
1 lg white onion-diced
2 c. “riced” cauliflower
1 medium carrot-grated
2 cloves garlic- minced
2 tsp. ground mustard powder
1 tsp. ground nutmeg
1/2 tsp. sea salt
1/2 tsp. ground pepper
Tomato sauce:
7 cups diced tomatoes or 2- 28 oz. cans diced tomatoes
2- 5 oz. cans tomato paste
1 Tbsp. apple cider vinegar
1 Tbsp. honey
1/2 tsp. ground pepper
1/2 tsp. salt (if using fresh tomatoes)
Preheat oven to 350 degrees
1. Cut into cabbage as shown to loosen leaves. Place whole cabbage into boiling water to allow leaves to separate. Carefully pull out leaves and let cool.
2. Saute bacon on medium heat, then drain off all but 1 teaspoon of fat. Add onions and saute until softened (approx 5 mins), then add carrot, cauliflower, garlic and spices. Let cook for 2 minutes. Let cool, then add into bowl with ground beef. Mix together.
3. Cut the rib off the cabbage leaf.
4. Place a heaping tablespoon of stuffing into cabbage leaf.
5. Fold up the bottom and fold over the side.
6. Fold over other side and roll up.
Place all the cabbage rolls side by side into roasting pan. If you have too many for the pan use an extra baking dish.
Mix together all the ingredients for the tomato sauce and pour evenly over cabbage rolls. Cover and bake for 90-120 minutes or until tender. Makes about 18-20 cabbage rolls.
These freeze very well.
Make sure you have enough filling for your last cabbage roll or it will feel ripped off like this one did 😛
** I always use two head of cabbage because I cut up and freeze the left over cabbage to be used in soup over the winter. Feel free to use one large head of cabbage if you prefer.
Shared On: Gluten Free Round Up, Make Your Own Monday, Home and Garden Hop, In and Out Of The Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Tasty Tuesdays, Gluten Free Tuesday, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Creative Wednesdays, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Food Fridays, Real Food Fridays, Healing with Food Friday, Mindful Mommy Mondays, Fat Tuesday, Food On Fridays
Why pour away the bacon fat? Fat is good.
Some people don’t like that much fat. It you would like to keep it all, by all means do so 🙂
I have never had stuffed cabbage, and it looks really good. I guess I’m kind of intimidated by the thought of making it, but I might give this a try!
Big fan of cabbage rolls. We used to have them a lot back when I lived in Poland. Great recipe.
Thanks so much Kammie!!
This looks really good. I haven’t had cabbage rolls in ages, so maybe its time to revisit. Great recipe!
Thanks!
Thanks for this. Family is coming for a big event in November and I plan to make cabbage rolls. I was trying to figure out how to avoid the rice!
Here’s a tip: Put the whole head of cabbage in the freezer until it’s frozen solid, then thaw. The leaves will be soft and ready to use–no boiling water! Just remember to plan ahead!
Love the tip about freezing the cabbage, thanks!! Going to try that next time!
I riced cauliflower the other day for the FIRST TIME!!! I am currently OBSESSED now, this recipe is HAPPENING! 🙂
I became obsessed after my cauliflower pizza crust.:) I have been making the “rice” and freezing it because it is inexpensive right now 🙂
I made cauliflower pizza crust the other day – that’s how I was introduced to riced cauliflower! 😀
How funny, my Mother and I were just talking about making cabbage rolls. I haven’t had them in a very long time. These look so good, I need to add them to my menu!
Thanks for sharing this at the In and Out of the Kitchen Link party! I look forward to seeing what you bring next week.
These look great!
Does the garlic get cooked along with the carrot and cauliflower? Do the spices get added to the ground beef? I don’t see those items mentioned in the steps, thanks.
Sorry, I just updated. Yes you the garlic and spices with the carrots and cauliflower.
These look delicious! Great idea to use the cauliflower. I’ll bet it would work to stuff peppers as well.
This recipe looks wonderful and I am so glad you mentioned they freeze well. And love the idea to freeze left over cabbage leaves to use in soups-didn’t realize that was possible. I have a huge head of cauliflower I plan to rice and now I know what is first thing I want to make with it! Thank you.
Thanks Dawn, I will 🙂
I need to try this. I’ve been missing cabbage rolls since I gave up rice.
This looks amazing! I love how many veggies you sneak in this.
Thanks Danielle 🙂
A very nice recipe. I’ve made a grain free stuffed cabbage and never posted. I’m going to get some good tips from you here. Love this now that I’m eating Paleo and I love our facebook group.
Thanks Angela 🙂
Oh this looks delicious. Do you have any substitute suggestions for the bacon? Or can I just leave it out? Thanks so much!
You don’t have to add the bacon. 🙂
I have certainly eaten ground burgers in lettuce/cabbage leaves like this, but I have never BAKED the whole thing! YUM! 🙂 I love tender cabbage leaves too – I need to not be lazy and BAKE AWAY!
Made this for dinner tonight!!! Really really good. Had heaps more mince than cabbage so I just rolled meat balls and layered them in around the cabbage rolls! It was a winner! Thanks for the recipe!!
So glad that you and your family enjoyed them!