Whole30 Stuffed Cabbage

Whole30 Stuffed Cabbage might be just the main course you are searching for. This recipe makes 7 servings with 525 calories, 29g of protein, and 38g of fat each. For $1.94 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 25 people have tried and liked this recipe. Head to the store and pick up red wine vinegar, figs, garlic powder, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by A Family Feast . Overall, this recipe earns a pretty good spoonacular score of 79%. If you like this recipe, take a look at these similar recipes: Sausage Stuffed Portobello Mushrooms (Paleo + Whole30), Cabbage Rolls / Golabki / Stuffed Cabbage, and Stuffed Cabbage.

Servings: 7

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

½ cup almond flour

½ teaspoon dry basil

1 teaspoon dry basil

¼ teaspoon freshly ground black pepper

½ teaspoon freshly ground black pepper

1 head organic cabbage, at least 3 pounds or larger

3 cups grated cauliflower (about 1 pound head)

1 tablespoon extra virgin olive oil

2 tablespoons extra virgin olive oil

½ teaspoon whole fennel seeds

½ cup Mission figs

¼ teaspoon garlic powder

½ teaspoon garlic powder

1 pound grass fed or grass finished ground beef

1 pound organic ground pork

½ teaspoon kosher salt

1 teaspoon kosher salt

1½ cups onion, diced

1 teaspoon dry oregano

2 tablespoons red wine vinegar

1 cup sweet onion diced, such as Vidalia

1 ½ tablespoons tomato paste

2 whole eggs (to be Whole30 compliant, look for pastured eggs)

Equipment:

wooden spoon

knife

tongs

pot

microwave

measuring cup

sauce pan

food processor

box grater

blender

frying pan

paper towels

bowl

oven

glass baking pan

aluminum foil

Cooking instruction summary:

Place an 8-quart pot filled of the way with water over high heat to boil.Using a small pointed knife such as a boning knife, remove core of cabbage and discard, leaving head of cabbage intact.Once water is boiling rapidly, carefully place head of cabbage in water cut side up. Push down with a wooden spoon so the cavities fill with water.Keep heat on high and have a pair of tongs handy and a sheet tray.In about five minutes, you will be able to start removing the outer leaves onto the sheet tray using the tongs. Make sure the leaves are pliable enough to roll. Continue gently peeling off each outer leaf until you reach the last center leaves, pausing as you go to make sure each leaf is pliable and somewhat tender. The whole process should take approximately 10 minutes. Set them aside to cool.Make the sauce by pulling the stems off the figs and discarding. Place the figs into a glass two cup measurer and fill water to the one cup mark. Microwave on high for about a minute and a half or until the water just starts to bubble.Remove from the microwave and place a cover over the measuring cup to keep the heat in.In a large sauce pan or medium pot over medium high, add oil and onions and saut for three minutes.Add wine to deglaze for about one minute.Add tomatoes, tomato paste, salt, pepper, basil and garlic powder.Place the figs and water in a blender or food processor and puree, then add to tomato mixture.Bring to a high bubble, lower heat and place a heat diffuser under the pot. Cover and simmer for 30 minutes.While sauce is cooking, make filling.Using a box grater, grate the cauliflower on the large holes to make three cups of shredded cauliflower.Place a large non-stick saut pan over high heat and add the cauliflower. Do not add any fat, just the dry cauliflower. Toss and shake continuously for ten minutes. This step is needed to remove moisture from the cauliflower and have it act as the rice that would normally be put in traditional stuffed cabbage.After 10 minutes, the cauliflower rice will be golden brown. Pour out onto paper towels where it will cool and give up some more liquid. You will have half the volume you started with. Set this aside.In the same pan over medium high heat, add oil and prosciutto and saut for 2 minutes.Add onions and fennel seeds and saut for 3 minutes. Remove from heat to cool.In a large bowl, add ground beef, ground pork, eggs, salt, pepper, basil, oregano, garlic powder, almond flour, cauliflower rice and onion and prosciutto mixture. Mix thoroughly to combine.Preheat oven to 350 degrees F.Place one cup of sauce on the bottom of a 9X13 pan or glass baking dish.Reserve two or three large dark outer cabbage leaves. You should have 14 good sized leaves left and some smaller scrap pieces. If not, try and divide up the filling by the number of usable cabbage leaves.Take a cabbage leaf, curl up, with rib part towards you. Place a scoop of filling in center. If filling 14 leaves, each scoop should be about 3 ounces each.Roll away from you by tucking rib over filling and then folding each side towards the center. Push the roll forward so it lands on the seam and place seam side down in the prepared pan.Continue for the remaining rolls.Spoon about a tablespoon of sauce over each roll and brush to the edges of the roll so all of the cabbage tops are covered.Then take the two or three large outer leaves and place over the cabbage rolls.Top that with more sauce (about a cup), saving the remaining sauce to serve on the side once they are cooked.Cover with parchment and foil and bake covered for one hour.Remove foil and parchment and bake for 30 minutes more. Watch the last 15 minutes to make sure they dont burn.Serve immediately with sauce on the side.

 

Step by step:


1. Place an 8-quart pot filled of the way with water over high heat to boil.Using a small pointed knife such as a boning knife, remove core of cabbage and discard, leaving head of cabbage intact.Once water is boiling rapidly, carefully place head of cabbage in water cut side up. Push down with a wooden spoon so the cavities fill with water.Keep heat on high and have a pair of tongs handy and a sheet tray.In about five minutes, you will be able to start removing the outer leaves onto the sheet tray using the tongs. Make sure the leaves are pliable enough to roll. Continue gently peeling off each outer leaf until you reach the last center leaves, pausing as you go to make sure each leaf is pliable and somewhat tender. The whole process should take approximately 10 minutes. Set them aside to cool.Make the sauce by pulling the stems off the figs and discarding.

2. Place the figs into a glass two cup measurer and fill water to the one cup mark. Microwave on high for about a minute and a half or until the water just starts to bubble.

3. Remove from the microwave and place a cover over the measuring cup to keep the heat in.In a large sauce pan or medium pot over medium high, add oil and onions and saut for three minutes.

4. Add wine to deglaze for about one minute.

5. Add tomatoes, tomato paste, salt, pepper, basil and garlic powder.

6. Place the figs and water in a blender or food processor and puree, then add to tomato mixture.Bring to a high bubble, lower heat and place a heat diffuser under the pot. Cover and simmer for 30 minutes.While sauce is cooking, make filling.Using a box grater, grate the cauliflower on the large holes to make three cups of shredded cauliflower.

7. Place a large non-stick saut pan over high heat and add the cauliflower. Do not add any fat, just the dry cauliflower. Toss and shake continuously for ten minutes. This step is needed to remove moisture from the cauliflower and have it act as the rice that would normally be put in traditional stuffed cabbage.After 10 minutes, the cauliflower rice will be golden brown.

8. Pour out onto paper towels where it will cool and give up some more liquid. You will have half the volume you started with. Set this aside.In the same pan over medium high heat, add oil and prosciutto and saut for 2 minutes.

9. Add onions and fennel seeds and saut for 3 minutes.

10. Remove from heat to cool.In a large bowl, add ground beef, ground pork, eggs, salt, pepper, basil, oregano, garlic powder, almond flour, cauliflower rice and onion and prosciutto mixture.

11. Mix thoroughly to combine.Preheat oven to 350 degrees F.

12. Place one cup of sauce on the bottom of a 9X13 pan or glass baking dish.Reserve two or three large dark outer cabbage leaves. You should have 14 good sized leaves left and some smaller scrap pieces. If not, try and divide up the filling by the number of usable cabbage leaves.Take a cabbage leaf, curl up, with rib part towards you.

13. Place a scoop of filling in center. If filling 14 leaves, each scoop should be about 3 ounces each.

14. Roll away from you by tucking rib over filling and then folding each side towards the center. Push the roll forward so it lands on the seam and place seam side down in the prepared pan.Continue for the remaining rolls.Spoon about a tablespoon of sauce over each roll and brush to the edges of the roll so all of the cabbage tops are covered.Then take the two or three large outer leaves and place over the cabbage rolls.Top that with more sauce (about a cup), saving the remaining sauce to serve on the side once they are cooked.Cover with parchment and foil and bake covered for one hour.

15. Remove foil and parchment and bake for 30 minutes more. Watch the last 15 minutes to make sure they dont burn.

16. Serve immediately with sauce on the side.


Nutrition Information:

Quickview
534k Calories
28g Protein
38g Total Fat
20g Carbs
25% Health Score
Limit These
Calories
534k
27%

Fat
38g
59%

  Saturated Fat
11g
73%

Carbohydrates
20g
7%

  Sugar
11g
12%

Cholesterol
139mg
46%

Sodium
663mg
29%

Get Enough Of These
Protein
28g
58%

Vitamin K
113µg
108%

Vitamin C
73mg
89%

Selenium
30µg
44%

Vitamin B1
0.65mg
43%

Vitamin B6
0.83mg
41%

Vitamin B12
1µg
33%

Zinc
4mg
32%

Phosphorus
317mg
32%

Vitamin B3
6mg
32%

Folate
107µg
27%

Fiber
6g
27%

Potassium
892mg
26%

Vitamin B2
0.41mg
24%

Manganese
0.44mg
22%

Iron
3mg
20%

Vitamin B5
1mg
16%

Magnesium
58mg
15%

Calcium
133mg
13%

Vitamin E
1mg
11%

Copper
0.18mg
9%

Vitamin A
284IU
6%

Vitamin D
0.32µg
2%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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