I love paleo stuffed cabbage rolls, also known as galumpkis, and wanted to share my own version with zucchini, which I also love. I made this recipe for a dinner party, and everyone commented on how delicious and light it was — nobody realized I had swapped rice with cauliflower and zucchini. I was hoping for leftovers, but that was not the case!
Ingredients
- San Marzano tomatoes: 1 can (28 ounce can, crushed)
- low-sodium chicken broth: 1 cup
- garlic, minced and: 4 clove (divided)
- 1/2 teaspoons dried parsley: 1 piece (divided)
- tomato paste: 1 can (8 ounce can)
- 1/2 teaspoons sea salt: 1 piece (divided)
- ground black pepper: 0.75 tsp (divided)
- ground beef: 1 pound
- ground pork: 1 pound
- yellow onion: 1 piece (chopped)
- basil: 1 tsp (dried)
- oregano: 1 tsp (dried)
- sea salt: 2 Tbsp
- head cauliflower: 0.75 piece
- heads green cabbage: 2 piece
- zucchini: 1 piece
- eggs: 2 piece
- almond flour: 0.25 cup
Metric Conversion
Stages of cooking
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Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix together beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.
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Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
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Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour until incorporated.
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Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
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Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover the dish with aluminum foil.
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Bake in the preheated oven until sauce is bubbling, about 1 hour.
