Saturday, March 9, 2013

Cabbage Rolls

Why have I never had cabbage rolls before? These are so good. I had always thought they would be mushy, bland, and just blah. But these are very good! I made them Paleo, Primal, and Whole 30 compliant. This makes a bunch, they freeze well. But you can also halve the recipe.
It seems like a long complicated recipe, but I promise it goes quickly and is easy.

Click here for more Whole30 posts.

Give Peas A Chance Cabbage Rolls

1 pound lean ground beef
1 pound lean ground pork
1/3 cup chopped parsley
1/2 cup diced onion
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon of cayenne pepper
Kosher salt

1 head of cabbage (regular, savoy, or napa)

26-28 ounces whole, diced, or crushed tomatoes
2 cloves minced garlic
1/2 cup diced onion
1/4 cup olive oil (You can sub ghee, rendered lard,  and/or part coconut oil)
1/2- 1 teaspoon red pepper flakes

For the sauce
  1. If you are using whole or diced tomatoes, pour the into the food processor, with liquid.
  2. Process until just crushed. Put the olive oil in a sauce pan, saute the onion until soft.
  3. Add the garlic and red pepper flakes.
  4. Simmer for 30-40 minutes on a low simmer. Stir often.

To prep the cabbage leaves
  1. Bring a big pot of salted water to a boil.
  2. Add the head of cabbage and let it sit in the water for about 4 minutes.
  3. Remove and gently peel off as many whole leaves as you can.
  4. Return the cabbage to the water pot and repeat until you have about 15 leaves.
 To assemble
  1. Heat oven to 375 degrees.
  2. Gently mix all of the ingredients for the filling together.
  3. Cut off the tough parts of the cabbage leaves if necessary.
  4. Bring the two ends of the cut cabbage together and place some filling on that end.
  5. Roll the filling up like you would an egg roll.
  6. Place the rolls seam side down in a 9x13 inch baking dish.
  7. Pour sauce over the top.
  8. Tightly over the dish with foil.
  9. Bake for about 60 minutes.

*I made a small dish of extra rolls for the freezer for a quick lunch.
*Check the ingredients on your tomatoes- you want just tomatoes. I used these awesome chopped Pomi tomatoes.
* Extra sauce is perfect over fish, spaghetti sauce, or eggs.


 Find me on ChowStalker.

Pin It!


  1. I love cabbage. Stuffing them is an extra bonus.

    1. It's nice and versatile that's for sure!Thank you for stopping by!

  2. This would be a fun departure for me! I never buy cabbage! But this sounds tasty!

    1. I just started to because it's so cheap and keeps in the fridge forever!

  3. Yum, Katherine!
    I've never tried to make my own cabbage rolls, but I think my family would love them--they love all the components.

    1. it's so funny, how sometimes if kids like all the components they don't like a dish made with them isn't it?
      thanks for stopping by

  4. I've never had cabbage rolls...I soo want to try some!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality! I can't wait to see what you link up tomorrow evening!

    1. thanks Christine for the visit and the hop!


Thank you for reading Give Peas A Chance! Comments may take awhile for me to moderate! I'll post them as soon as I can and reply! If you haven't followed Give Peas A Chance check the right side of my blog to do so!
If you need something right away I can usually be found pretty quickly on my FB page.