When I realized I had everything I needed to bake a cheesecake for my daughter but the crust, I made the decision to use some of her favorite cookies, Biscoff®.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr 55 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 8 |
Ingredients
- 1 (28 ounce) can crushed San Marzano tomatoes
- 1 cup low-sodium chicken broth
- 1 clove garlic, minced
- 1 teaspoon dried parsley
- 1 (8 ounce) can tomato paste
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 pound ground beef
- 1 pound ground pork
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons sea salt
- ¾ head cauliflower
- 2 heads green cabbage
- 1 zucchini
- 2 eggs
- ¼ cup almond flour
Instructions
- Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix beef, pork, onion, 3 cloves garlic, basil, oregano, 1/2 teaspoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
- Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook for 5 minutes. Transfer to a bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
- Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour.
- Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of beef mixture into a log and place in the middle of the leaf. Overlap with the bottom of the leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
- Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling, about 1 hour.
- Nutrition data for this recipe includes the full amount of sea salt. The actual amount of salt consumed will vary.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 13 g |
| Protein | 30 g |
| Saturated Fat | 7 g |
| Sodium | 2159 mg |
| Sugars | 15 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Not sure what the hubbub was about. A lot of work without the payoff. Not trying to hurt anyones feelings, just think others may need to be aware. I’d love to know what I did wrong but it is pretty fail proof. Me and my guy love all types of food and look for new things constantly. I don’t know what I am going to do with the leftovers.
I used ground turkey instead & dint add the zucchini ( cause I forgot lol) but I will remember next time. Very light but also filling.
Great for Low carb/keto diet. Didn’t even miss the rice. I made my own sauce though. I just use tomatoe sauce, sweetener and a bit of vinegar for a sweet and sour sauce. Will make again and again. Thanks for the recipe
Super easy and foraying healthy. A bit time consuming the first time I made it, However I was able to cut prep in time the second time. I left the egg and flour out never missing it in the outcome.
Didn’t make changes yes I will make it again
I would add more spices the next time. Otherwise turned out yummy
I love all the recipes, keep them coming. I used to work for a hospital and we did like looking at recipes.
Fantastic recipe! These were outstanding! The only thing is that I found it to be labor intensive. I work full time so a Thursday evening wasn’t the best choice. I would definitely choose to make them on a weekend. Oh, and invite the kids. This recipe is enough to feed an army!
This was a hit with my boys and husband who had resisted the Paleo movement in our home. I used collard greens for half the recipe and liked that they were sturdier than cabbage leaves. I cut out the tough parts of the stem too. It had been added to the family favorites list
I have not made it yet
Great recipe! Didn’t have zucchini so I substituted green and red bell peppers.
This was my first time to even stuffed cabbage and I used turkey instead of beef. The instructions were so easy to follow and the taste was outstanding. I will make these again.
This was awesome. I will make this again and again. We loved it
Easily a new weekend favorite and perfect for making large batches for week lunch prep. Love the addition of the cauliflower and zucchini which makes me feel like I’m making healthier choices. Only cheat was I sprinkled a little bit of parmesan cheese on top (which is not Paleo-friendly) – Omit the cheese to make it fully Paleo.
Yum!
Great recipe. Will definitely make again.
These were tasty little morsels, but the prep time and the number of steps make it unlikely that I repeat this. I prepared exactly as directed, and I did not change any ingredients, except to use only one head of cabbage. This dish was not part of my culture, growing up, so, though I have heard of it, I’ve never had it before. It was tasty and filling. A great way to incorporate vegetables, I believe I will omit the cabbage and turn it into a meat loaf, which IS part of my culture. I served it with pureed cauliflower, subbing for mashed potatoes, and we enjoyed the meal. Thanks for the idea!