Lazy Man’s Cabbage Rolls (Paleo)

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Easy and quick way to get your cabbage roll fix.  I’ve included the instructions for traditional rolls as well.

3 eggs
1 ½ lb ground beef or bison (can also add some sausage)
½ tsp allspice
3 cloves garlic – minced
1 cup cauliflower rice (raw or pre cooked)
1 tsp salt
1 medium onion finely chopped
½ tsp pepper
·      Mix the above in a bowl
1 jar of your favorite marinara or hot peppers in tomato sauce. (we love Oliverio )
1 medium sized cabbage head
1 bag sauerkraut rinsed and drained – or make your own (used fennel and red cabbage)
If you use red cabbage – be warned, everything will get a nice pink color!



·      Core cabbage and place steamer for about 30 minutes.

o   Tip – using a wooden spoon take the outer leaves off as you steam, they will be less waterlogged.  I use kitchen scissors to take the thick rib off the leaves.

·      Remove from steamer and remove all heavy core pieces and cut out any thick ribs and separate leaves.

·      Coat deep 9×13 pan with olive oil

·      Place a small amount of the sauerkraut in the bottom of the pan and drizzle a little marinara

·      Layer with a single layer of cabbage leaves

·      Spread ½ meat mixture on top of the cabbage

·      Layer with another layer of cabbage leaves cover with marinara 

·      Spread sauerkraut on top of the marinara

·      Repeat layer



Cover with foil and bake at 350 deg for 1 hr, reduce heat to 325 and bake for another 30 minutes or so until meat is done.  Let stand for 10 minutes before cutting.



Traditional cabbage rolls aka golabki:


Double the meat, spices and onion.  Put 2-3 Tbs in each leaf and roll burrito style turning in the ends so that you have a tight cylinder.  Layer sauerkraut a layer of rolls and marinara.  Repeat until you have filled your crock pot, last topping with marinara.  Cook 8 hrs on low.  Freeze the raw cabbage rolls that you have remaining for another time.  This makes a ton!



Updated 11-17-2013

Copyright © 2013 “The Culinary Cave Dad”


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