Woohoo! Cabbage rolls sans rice, in a creamy nightshade-free sauce! Oh how I’ve missed cabbage rolls since going paleo… The cauliflower provides the perfect texture, and there’s a nice little sauerkraut surprise inside. Finished off with some deliciously smoky Applewood cheddar. Comfort food at its finest :)
- 1 large cabbage
- 1/2 cauliflower
- 1 onion, chopped
- 1 onion, thickly sliced
- beef tallow
- 4 cloves of garlic, minced
- 1/2 bunch parsley, chopped
- 2 eggs (optional – can leave out if on Autoimmune Protocol)
- 2.5 lbs of ground beef
- 1/2 jar sauerkraut (approx.)
- 750 ml beef broth
- 1/4 block butter
- 250 ml sour cream
- Applewood smoked cheddar, grated
1. Preheat oven to 350F.
2. Carefully cut out bottom core part of cabbage. Place cabbage in pot of boiling water. Using tongs, gently peel a layer off every 30-45 seconds when they become soft until close to core. Set aside any torn layers, remaining cabbage and core.
3. Sautee onions and garlic in beef tallow until soft (approx. 10 minutes).
4. Food process the cauliflower until finely crumbled.
5. In a large bowl, combine onion, garlic, eggs, parsley, cauliflower and ground beef. Season with salt and pepper. Be gentle – don’t overmix.
6. Roll cabbage rolls. First, put down a layer of sauerkraut, and then the beef mixture. Fold halfway, tuck in sides, fold the rest of the way.
7.Thinly layer bottom of Dutch oven with leftover cabbage leaves/chopped core and a layer of sliced onions. If you don’t have a Dutch oven, you can bake the cabbage rolls in large Pyrex dishes – layer the bottom the same way.
8. Place the first layer of cabbage rolls seam-side down. Place another layer of cabbage and onion on top. Repeat with remaining cabbage rolls, ending with a layer of cabbage/onions covering the cabbage rolls. If you’re using a Pyrex dish, you’ll just have one layer of cabbage rolls.
9. Pour in beef broth.
10. Cover the Dutch oven (use aluminum foil if you’re using Pyrex). Bake for 1.5 hours.
11. Remove cabbage rolls from the baking dish.
12. For the sauce, if you’ll be using an immersion hand blender, you can leave the cabbage and onions in the Dutch oven or transfer everything into a bowl from the Pyrex. Alternatively, place all the cabbage leaves, onions and broth in a food processor.
13. Add sour cream and butter to broth mixture. Blend/puree.
14. Serve sauce over cabbage rolls, and sprinkle generously with grated cheese.
Shared with Real Food Wednesdays.