Her is a recipe for stuffed cabbage rolls. These rolls have a lovely and nice texture, lots of flavor and taste delicious. They are stuffed with a minced beef, mushrooms, cauliflower rice and tomato sauce. These rolls are both gluten and grain free, low carb and paleo. They are perfect to make for meal prep purposes, to serve for a weekday meal and to store in the freezer when you need a quick and delicious meal.
Stuffed Cabbage Rolls are one of my childhood favorites. Both my mom and grandma used to make them. And they had the funnies name in polish I though “Golabki” meaning little pigeon. First I was afraid that I actually was eating a bird, but then I learned it was just minced meat. Anyways, these stuffed cabbage rolls take some time to make, but they’re totally worth it! They are stuffed with a delicious minced beef, mushroom, cauliflower and tomato sauce filling, and then topped with more tomato sauce. These cabbage rolls are simple to make, perfect for meal prep purposes and to serve during weekdays. I also love making a really big batch (I mean while Im at it I can just go ahead and make a double or tripple batch) and then put them in the freezer. Because they are perfect to take out and warm up when you want a delicious, healthy and warming dinner.
Ingredients for these Stuffed Cabbage Rolls:
- Tomato sauce
- Yellow onion
- Garlic
- Patrik powder
- Cumin
- Onion powder
- Minced beef
- Mushrooms
- Water
- Fresh parsley
- Cauliflower rice
- Garlic powder
- Black pepper
- Savoy cabbage (or any cabbage you prefer)
Other recipes you might like:
- Biff á La Lindström
- Quinoa Stuffed Green Bell Peppers (Gluten Free, Vegan)
- Vegan Zucchini Ricotta Rolls (Gluten, Dairy, Grain Free, Low Carb)
- Open Lentil Moussaka (vegan & Oil Free)
- Stuffed Romaine Lettuce Rolls (Vegan & Gluten Free)
- Lentil Stuffed Persimmon (Vegan & Gluten Free)
Stuffed Cabbage Rolls (Gluten & Grain Free, Low Carb, Paleo)
Ingredients
For the tomato sauce
- 1 can Tomato sauce
- 1/2 Yellow onion finely chopped
- 1 Garlic clove minced
- 1 tsp Paprika powder
- 1 tsp Cumin
- 1 tsp Onion powder
For the cabbage rolls
- 300 g Minced beef
- 1/2 Yellow onion
- 3-4 Mushrooms diced
- 1 tbsp Water
- 2-3 tbsp Fresh parsley chopped
- 2 dl Cauliflower rice
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 1 tsp Paprika powder
- 1/2 of The tomato sauce
- 12 Cabbage leafs (I used savoy cabbage, but any one will do).
Instructions
- Preheat the oven to 175 degrees Celsius.
For the tomato sauce
- Preheat a nonstick pan over medium heat.
- Fry the onion and garlic until softened and starting to get golden brown.
- Add the tomato sauce and spices and let it shimmer on low heat meanwhile you prepare the rest of the ingredients.
For the cabbage rolls
- Bring water to a boil in a big pot.
- Lower the heat and cook the cabbage rolls for 30-60 seconds, until a little softened. Drain well.
- Preheat a nonstick pan over medium heat.
- Add the onion, mushrooms and water and let it shimmer until the water has evaporated.
- Add the minced beef and spices and stir to combine.
- Add cauliflower rice and combine.
- Add half of the tomato sauce to the minced beef mixture and combine well.
- Add about 2 tablespoons of the beef mixture in the middle of each cabbage roll (make sure there's enough space on the sides.
- Now fold the 3-4 cm closest to you over the top of the meat and roll it so that the edge is underneath the meat.
- Fold in the right side of the cabbage leaf, and then the left side.
- Last fold the upper side of the cabbage roll and place in a oven safe dish with the opening facing the bottom. Repeat with remaining cabbage leafs.
- Top the cabbage rolls with the remaining sauce.
- Bake in the oven for 1 hours (or until cabbage isreally soft).
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