For the Love Of Mangoes

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    Paleo Cabbage Rolls

    Prep Time1 hr
    Cook Time1 hr 15 mins
    Servings: 8 servings


    • 1 large head of cabbage
    • 2 lbs lean ground beef
    • 1 yellow cooking onion minced
    • 4 cloves of garlic minced
    • 28 oz can of organic diced tomatoes do not drain
    • 4 large eggs
    • rosemary garlic powder, salt, and pepper for seasoning
    • 1 tbsp coconut 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 a large saucepot.
    • 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 core from the leaves with a knife.

    Tomato Sauce

    • In a medium pan, fry remaining onion and garlic in coconut 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)

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    Meal Prep × Protein

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