Paleo Stuffed Cabbage

Recipe View Prepare the Tomato Sauce: In a medium saucepan, combine crushed tomatoes, chicken broth, 1 minced garlic clove, and 1 teaspoon of dried parsley. Bring to a boil, then stir in tomato paste. Fill the empty tomato paste can about 1/4 full with hot water, swirl to dissolve any remaining paste, and add it to the saucepan. Season with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. Reduce heat and simmer for 30 minutes, allowing the flavors to meld. (Time: 30 minutes)

Recipe View Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). (Time: 10 minutes)

Recipe View Prepare the Meat Filling: In a large bowl, thoroughly mix ground beef, ground pork, chopped onion, remaining garlic cloves, basil, oregano, remaining parsley, 1/2 teaspoon of sea salt, and the remaining black pepper until well combined. (Time: 10 minutes)

Recipe View Prepare the Cabbage and Cauliflower: Bring a large pot of water to a rolling boil and add 2 tablespoons of sea salt. Add the cauliflower and cook for 5 minutes, then transfer it to a separate large bowl using a slotted spoon. Add one head of cabbage to the boiling water and cook for 5 minutes, then remove with a slotted spoon. Repeat with the second head of cabbage. Carefully separate the leaves from each head of cabbage. (Time: 20 minutes)

Recipe View Shred and Combine Vegetables: Use a food processor fitted with the shredder disk to shred the cauliflower and zucchini. Add enough of the shredded cauliflower and zucchini to the meat mixture to create an equal ratio of vegetables to meat. Stir in the eggs and almond flour until everything is well incorporated. (Time: 15 minutes)

Recipe View Assemble the Cabbage Rolls: Lay one cabbage leaf on a flat surface. Roll approximately 1 tablespoon of the beef mixture into a log shape and place it in the middle of the leaf. Overlap the bottom of the leaf over the filling, fold in the opposing edges, and roll up tightly. Repeat this process with the remaining cabbage leaves and meat mixture. (Time: 30 minutes)

Recipe View Arrange and Bake: Coat the bottom of a large baking dish with a layer of the prepared tomato sauce. Arrange the cabbage rolls seam-side down in the dish, packing them closely together. Cover the rolls with the remaining tomato sauce. Cover the dish tightly with aluminum foil. (Time: 10 minutes)

Recipe View Bake: Bake in the preheated oven for 1 hour, or until the sauce is bubbling and the cabbage rolls are tender. (Time: 1 hour)