Cabbage Rolls

Cabbage Rolls

Loved by:  Erica & Tom (Recipe taken from


1 large head of green cabbage

1lb grassfed ground beef

1lb lean ground pork

1 Tbsp coconut oil

1/2 white onion, diced finely

1 1/2 cups riced or grated cauliflower

1/2 tsp garlic powder

1/2 tsp sea salt

1 tsp black pepper

8oz - crushed tomatoes

4oz - tomato sauce (not pasta sauce)


Rice or grate the cauliflower.  You can use the grating attachment on your food processor or do it by hand but that is a pain.  Save 1 1/2 cups for this recipe & the rest for something else.

In a large bowl, mix the ground beef pork, garlic powder, salt, & pepper.

Put a large pot of water on the stove over high heat. To prepare the cabbage for rolling, you'll lightly boil it whole & peel the leaves off a few at a time.  Cut the core out of the cabbage & place in the pot.  

Bring to a boil & then reduce the heat to a simmer.  As the leaves soften, you can peel them off with a spoon.  Take care not to rip them in half.  The whole process usually takes about 15 minutes.  Alternatively, you can throw the whole cabbage in and let it simmer for about 15 minutes. The outermost leaves will become very soft but still usable.  In either case, peel as many of the leaves off as you can and let cook a bit.

In a large skillet over medium-high heat, add a Tbsp of coconut oil or your fat of choice.  Add the onion & grated cauliflower and saute for 3-5 minutes until the onion is translucent and the cauliflower is softened.  Turn off the heat & allow to cool for 5 minutes.

Combine the onion & the cauliflower with the meat, and mix by hand to incorporate all the ingredients.

Roll the golumbki by holding a cabbage leaf, concave side up with the stem toward you, and placing a large spoonful of the meat mixture at the stem end.  Then roll forward, fold the sides in & end with the seam down.

Mix the crushed tomatoes & tomato sauce in a bowl.  Put 1 cup in the bottom of the crockpot or casserole dish & lay the golumbki in with the seam side down.  Cover with the remaining tomato mixture once the crock is full.

For a crockpot, cook on low for 5 hours.  If using the oven, cover the top of the dish with foil and bake for 90 minutes at 350*.

**For a visual step-by-step definitely go to the website.