Paleo Cabbage Rolls

I made Paleosagna a few days ago and someone commented on my recipe post that a good idea for noodles was using blanched cabbage leaves. This got me thinking… Paleo Cabbage Rolls!!!

I haven’t had cabbage rolls for years. They used to be a special treat that my dad (the cook in the family) made every once in a while. All I really had to do was sub in cauliflower rice for real rice and we would be good to go.

When I told Denise (my better half) that I was making paleo style cabbage rolls, she gave me that turning up her nose look she has. The last time she had cabbage rolls was 16 years ago and they were filled with mushrooms… Denise hates mushrooms!! I thought she loved cabbage rolls. Well she ate them and have they passed muster. She has concluded that they are delicious.


12 cabbage leaves


  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 1/2 cup Cooked Cauliflower Rice
  • 1/2 cup Finely Chopped Onion
  • 1/2 cup Almond Flour
  • 2 Eggs
  • 3 Cloves Garlic (crushed)
  • 2 tbsp Fresh Thyme
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 cup Almond Milk
  • 1/4 cup Coconut Milk


  • 1 can (8 ounces ) Crushed Tomatoes
  • 1 can (14.5 ounces) Diced Tomatoes, undrained
  • 2 tbsp Unpasteurized Cider Vinegar
  • 1/2 cup Water
  • 2 tbsp Tapioca Flour mixed with 1/4 cup Cold Water


  1. Chop the bottom off the cabbage and core it. Place the cabbage into boiling salted water; cover and cook for 3 minutes. Start peeling the cabbage leaves off every so often when they loosen and drain well.
  2. Combine the pork, beef, cauliflower rice, onion, eggs, almond flour, salt, pepper, garlic, thyme and milks. Mix well and divide into 12 portions.
  3. Place a portion into the center of each cabbage leaf. Roll leaf around filling and fasten with a toothpick.
  4. Place in a baking dish.
  5. Now combine crushed tomatoes, tomatoes, vinegar, and 1/2 cup of water and pour over cabbage rolls.
  6. Bake covered in a preheated 350° oven for 40 to 45 minutes.
  7. Remove the rolls from the pan and discard toothpicks.
  8. Place pan with juices over medium heat or transfer the juices to a pot and place over heat; stir tapioca flour and water mixture into the sauce; bring to a boil and cook until thickened.

Recipe for cabbage rolls serves 6.

7 thoughts on “Paleo Cabbage Rolls

  • Pingback: Paleo Cabbage Rolls | Paleo Digest

  • March 12, 2012 at 9:03 pm

    what if you don’t have a microwave and can’t make cauliflower rice….

    • March 12, 2012 at 10:14 pm

      If you don’t have a microwave or a food processor, simply grate the cauliflower using  a cheese grater or chop finely with a knife. Steam on the stove by placing the cauliflower in a pot with a 1/2 cup of water on high covered for a few minutes.

      If you’re OK with plain white rice, you can always use that too. It’s just not ‘paleo’ then 🙂

  • July 7, 2012 at 8:40 pm

    I like your ideas I am going to try the 2 receipes I have selected,


    Wendy Smith

  • September 4, 2012 at 2:47 pm

    im pretty sure paleolithic people didnt have almond flour, almond milk, canned tomatoes, vinegar or tapioca powder. this diet is a joke.

    • September 30, 2012 at 5:59 am

      ahh, but they did have almonds, tomatoes, vinegars and Cassava [which is Tapioca].
      so, what’s your beef?  Nut milks aren’t a new thing.

  • September 30, 2012 at 5:55 am

    Back on the West Coast there was this Bosnian Restaurant called ‘Drina Daisy’ in Astoria, OR.  They made the best darned Stuffed Cabbage [sarma].  Makes me weep just thinking about it.  
    They won’t give out the recipe. ..  though i did cry and plead a bit…lol
    It was i believe a Red Pepper base.  I was told no tomato at all.i’ve scowered the ‘net, and have never been able to find a recipe.
    The Sarma, just melted in your mouth.
    I grew up loathing my mother’s stuffed cabbage.  shudders…


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