Paleo Cabbage Rolls

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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