Or as I like to call them: meatballs wrapped in floppy cabbage covered with tomato stuff!
I made Thanksgiving dinner. And forgot to take pictures of almost everything because I was busy injecting my face with mimosas and making enough food to feed a tribe of wild animals. Paleo cabbage rolls are just cabbage rolls without rice, but if you don’t know how to make cabbage rolls, you’ve come to the right place.
1 large head of cabbage
2 lbs ground beef
1 yellow cooking onion, minced
4 cloves of garlic, minced
28oz can of diced tomatoes, do not drain
4 large eggs
rosemary, garlic powder, salt and pepper for seasoning
2 tbsp garlic flavoured olive oil
In a large mixing bowl, combine the ground beef, eggs, half of the onion and garlic and seasoning. Roll into 1 1/2″ balls and set aside.
Cut off the stem of the cabbage roll and place upright in large sauce pot.
Fill with water until cabbage is covered and place on low heat uncovered for about 15 minutes or until leaves start to fall away. Remove the cores from the leaves with a knife.
In a medium pan, fry remaining onion and garlic in garlic oil until soft. Add can of tomatoes and season.
Roll up meatballs in cabbage and lay flap down in a large roasting pan, squished together. Cover completely in tomato sauce. Preheat oven to 350 and roast covered for about an hour. (Regular cabbage rolls take twice as much time because of the rice)
Bone app the teeth!