Paleo Stuffed Cabbage

Name: Paleo Stuffed Cabbage
Total time: 155
Yield: 8
Ingredients: 1 (28 ounce) can crushed San Marzano tomatoes; 1 cup low-sodium chicken broth; 1 clove garlic, minced; 1 teaspoon dried parsley; 1 (8 ounce) can tomato paste; 1 teaspoon sea salt; 0.5 teaspoon ground black pepper; 1 pound ground beef; 1 pound ground pork; 1 small yellow onion, chopped; 3 cloves garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 0.5 teaspoon dried parsley; 0.5 teaspoon sea salt; 0.25 teaspoon ground black pepper; 2 tablespoons sea salt; 0.75 head cauliflower; 2 heads green cabbage; 1 zucchini; 2 eggs; 0.25 cup almond flour

Recipe by Cindy Anschutz Barbieri from allrecipes.com

Dinner 3 Hr. 35 Mins.

Ingredients

8 servings

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1 (28 ounce) can crushed San Marzano tomatoes
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1 cup low-sodium chicken broth
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1 clove garlic, minced
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1 teaspoon dried parsley
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1 (8 ounce) can tomato paste
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1 teaspoon sea salt
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0.5 teaspoon ground black pepper
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1 pound ground beef
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1 pound ground pork
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1 small yellow onion, chopped
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3 cloves garlic, minced

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1 teaspoon dried basil
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1 teaspoon dried oregano
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0.5 teaspoon dried parsley
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0.5 teaspoon sea salt
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0.25 teaspoon ground black pepper
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2 tablespoons sea salt
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0.75 head cauliflower
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2 heads green cabbage
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1 zucchini
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2 eggs
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0.25 cup almond flour

Instructions

Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a 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 salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Mix beef, pork, onion, 3 cloves garlic, basil, oregano, 1/2 teaspoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook for 5 minutes. Transfer to a 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.
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.
Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of beef mixture into a log and place in the middle of the leaf. Overlap with the bottom of the leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
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 dish with aluminum foil.
Bake in the preheated oven until sauce is bubbling, about 1 hour.