Authentic Paleo Stuffed Cabbage Rolls (Golabki)

Ingredients

For the Cabbage Leaves & Meat Filling:

• 1 large head organic green or savoy cabbage (approx. 12 to 14 large outer leaves)
• 1 lb 85/15 grass-fed ground beef
• 1 lb pasture-raised heritage ground pork
• 2 cups fresh riced cauliflower (replaces white rice seamlessly)
• 1 large pasture-raised egg, lightly beaten (binds the grain-free filling)
• 1 large yellow onion, finely grated or sautéed
• 5 cloves garlic, finely minced
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh Italian flat-leaf parsley, chopped
• 1.5 tbsp sweet Hungarian paprika
• 1.5 tsp coarse Celtic sea salt and 0.75 tsp black pepper

For the Rich Tomato Paprika Braising Sauce:

• 1 jar (24 oz) organic strained crushed tomatoes / passata
• 1.5 cups rich organic beef bone broth
• 2 tbsp raw unfiltered apple cider vinegar or fresh lemon juice
• 1.5 tbsp raw honey or date paste (omit for strict Whole30)
• 1 tsp smoked Spanish paprika
• 1 tsp onion powder and 1 tsp garlic powder
• 2 dried bay leaves
• 1 tsp coarse sea salt

For Garnish:

• Fresh dill sprigs & dollop of unsweetened coconut cream or cashew sour cream

Step-by-Step Instructions

1. Parboil Cabbage Leaves (Chef Rolling Technique): Bring a large stockpot of salted water to a boil. Core the cabbage head. Submerge the whole cabbage head for 3 to 4 minutes until outer leaves soften. Using tongs, gently peel off 12 to 14 large whole leaves. Transfer leaves to a colander to cool. Use a paring knife to shave down the thick center stem rib flat (makes rolling effortless).
2. Mix the Savory Meat Filling: In a large mixing bowl, combine ground beef, ground pork, riced cauliflower, beaten egg, grated onion, minced garlic, fresh dill, parsley, Hungarian paprika, coarse sea salt, and black pepper. Mix with your hands just until combined (do not over-work).
3. Roll the Cabbage (Burrito Style): Lay a cabbage leaf flat on a clean cutting board with the stem end facing you. Place 0.33 cup of meat filling across the lower third of the leaf. Fold the bottom edge up over the filling, fold in both sides tightly, and roll upward into a neat, snug bundle. Repeat with remaining leaves.
4. Whisk Tomato Braising Sauce: In a bowl, whisk crushed tomatoes, beef bone broth, apple cider vinegar, honey (or date paste), smoked paprika, onion powder, garlic powder, and sea salt until smooth.
5. Layer in Dutch Oven: Spread 1 cup of tomato sauce across the bottom of a large 6-quart Dutch oven or 9x13-inch baking dish. Line the bottom with any extra torn cabbage leaves. Place the 12 cabbage rolls seam-side DOWN tightly in a single or double layer. Pour the remaining tomato braising sauce evenly over the rolls. Tuck in the 2 bay leaves.
6. Bake to Melting Tenderness: Cover Dutch oven tightly with its lid (or cover baking dish with parchment and heavy foil). Bake at 375°F (190°C) for 35 to 40 minutes (or pressure cook on HIGH in an Instant Pot for 15 minutes with 10-minute natural release) until cabbage is fork-tender and meat is thoroughly cooked (165°F internal).
7. Garnish & Serve: Discard bay leaves. Plate 2 warm cabbage rolls per serving, spooning generous ladles of the sweet-and-sour tomato braising reduction over top. Crown with fresh dill sprigs and a dollop of dairy-free cashew sour cream. Serve immediately!

Nutritional Breakdown (Per Serving - 2 Large Rolls)

Chef's Paleo Nutritional Science

Savoy cabbage supplies dense concentrations of glucobrassicin and sinigrin, sulfur-containing isothiocyanates that promote hepatic glutathione conjugation. Riced cauliflower adds dietary fiber without the glycemic spike of refined grains, while simmered organic tomatoes supply high concentrations of bioavailable lycopene.

Frequently Asked Questions