I tried this recipe a long time ago and I fell in love with it right way. These cabbage rolls are full of flavor and are stuffed with lots of goodness, none of which you might find in typical cabbage rolls. It seems that when people like to stuff things — they can’t get away from rice and cheese. Hey, I understand…especially the cheese part. But trust me, you can stuff things — like squash, cabbage, peppers…whatever your heart desires, and not need the rice!
This recipe is from a favorite site of mine – Everyday Paleo. After I discovered how good cabbage rolls were I realized how versatile this dish can be as well. I mean really, the possibilities are endless. This is her recipe, that I typically follow… except she chooses to make her’s in a pressure cooker. I do not have one, so I bake mine in the oven.
Jeff — you better freakin’ make these or ELSE! I went through all of this post trouble for you. To prove to me that you have tried them you must prepare them, take a picture of them, and comment on this post. Then I will believe you. Enjoy!
- 1 lb. ground beef
- 2 handfuls of spinach, diced
- 1 small apple, diced
- 1/2 red onion, diced
- 4 garlic cloves, peeled and minced
- 1.5 tsp. salt
- 1 tsp. paprika
- 1 can diced tomatoes, drained
- 1 c. chicken broth
- 1 tbsp. dried basil
- black pepper to taste
- 10-12 cabbage leaves
- Preaheat oven to 350 degrees.
- Remove the core from cabbage – I usually use a head of purple and green just to mix it up. Once you start taking the outter leaves out they become harder to remove because they’re so tight. If you remove the core and work carefully you can preserve the leaves whole.
- Place the cabbage leaves in a large pot of boiling water and cook for about 5 minutes. Once leaves are soft remove from heat, drain, and let cool.
- Meanwhile, mix all of your filling ingredients in a large bowl – beef through paprika.
- Place around 1/4 c. of the mixture towards the bottom of a leaf. You will fold the sides inward and then roll up from the bottom. Continue with all cabbage leaves and place them in a baking dish – seam side down.
- In a small bowl mix tomatoes, chicken broth, basil and black pepper. Pour over cabbage rolls.
- Bake in the oven an hour.