Paleo Stuffed Cabbage

Ingredients and Weight

• 1 large head of green cabbage (about 2 pounds)
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 pound sweet Italian sausage, casings removed
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill

Preparation Time

• 30 minutes

Cooking Time

• 1 hour and 15 minutes

Difficulty Level

• 3 (Moderate)

Preparation Method Steps

1. Preheat oven to 375°F (190°C).
2. Remove the outer leaves of the cabbage and set aside.
3. Bring a large pot of salted water to a boil. Blanch the cabbage by adding it to the boiling water and cooking for 2 minutes, or until the leaves start to soften. Remove the cabbage from the boiling water and rinse with cold water.
4. In a large skillet, brown the ground beef, ground pork, and Italian sausage over medium heat. Add the onion, carrot, celery, and garlic and cook until softened, about 5 minutes.
5. Stir in the oregano, basil, salt, and pepper. Cook for 1 minute more.
6. Add the almond milk and cook until the mixture has thickened, about 2 minutes.
7. Stir in the fresh parsley and dill.
8. Separate the cabbage leaves carefully. Place about 1/4 cup of the filling on each cabbage leaf and roll it up tightly.
9. Place the stuffed cabbage leaves in a baking dish. Pour any remaining filling over the cabbage.
10. Bake for 1 hour and 15 minutes, or until the cabbage is tender and the filling is cooked through.

Nutritional Information

• Calories: 375
• Protein: 35 grams
• Carbohydrates: 20 grams
• Fat: 20 grams
• Fiber: 4 grams

Dish Characteristics

• Savory and flavorful
• Rich and satisfying
• Paleo-friendly
• Suitable for American tastes
• Easy to make ahead and reheat

User Comments

• "This stuffed cabbage was amazing! The filling was flavorful and moist, and the cabbage leaves were cooked perfectly."
• "I loved the paleo twist on this classic dish. It was so much healthier than the traditional version, but just as delicious."
• "This dish was perfect for a cold winter night. It was so comforting and filling."

Special Precautions and Tips

• If you don't have a large skillet, you can brown the meat and vegetables in batches.
• To prevent the cabbage leaves from tearing, blanch them for no more than 2 minutes.
• If you want the filling to be more spicy, add some red pepper flakes.
• Serve with a side of mashed potatoes or roasted vegetables.