Holy crap I made Paleo cabbage rolls!

I’ve always thought cabbage rolls would be difficult to make. No idea why! Maybe it’s just an Italian thing. Now lasagna is a piece of cake, but cabbage rolls, forget about it. Until now. The thing is, I’ve been craving these little rolls of cabbage for bit now. Asking my Ukrainian pals to bring me one. Just one is all I need to satisfy the craving. But no. All the good cabbage rolls are back home in Winnipeg or somewhere in Saskatchewan. True story. So I decide to give a recipe from the best damn Paleo recipe book a go. And… The result was pretty impressive! For more great Paleo recipes like this one check out Practical Paleo.

What you’ll need:
1 head savoy cabbage, leaves carefully separated to remain in tact
1 cup grated cauliflower
1 teaspoon butter or coconut oil
sea salt & pepper to taste
1 lb ground beef
1-2 cloves of garlic, finely diced
1/2  white onion, diced
1 teaspoon dried rosemary
1 28 oz can of crushed tomatoes
1 1/2 cups simple cranberry sauce – recipe below

What you’ll do:
Preheat oven to 350 degrees F.
Add about 2 inches of water to a large pot and steam the cabbage. If you have a steamer use it. Set cabbage aside. Sauté the cauliflower in the butter or oil for a few minutes until it is slightly softened. Add sea salt and pepper to taste. In a large bowl combine the ground beef, cooked cauliflower, garlic, onion, rosemary and more sea salt and pepper and mix well. Just roll up your sleeves and have at it.

Fill the end of the leaves about half full of the mixture and roll them up into your version of a burrito. Place the cabbage rolls in a deep oven safe dish with the tucked sides down.

Combine the crushed tomatoes and simple cranberry sauce together and pour over the cabbage rolls. Place the dish in the oven, covered with foil.  Bake for about 45 minutes or until the meat is cooked all the way through and enjoy!

Simple Cranberry Sauce -101 15-16 oz fresh cranberries Organic honey or maple syrup to taste -1-4 tablespoons *Simply simmer the cranberries until all the berries have popped open and the texture is gelatinous. Add the honey or maple syrup to taste.

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