Paleo Whole 30 Cabbage Roll Recipe

Low Carb Keto Cabbage Rolls (No Rice!) Wholesome …

WEBJan 3, 2020 · Each serving of low carb stuffed cabbage rolls has 10 grams net carbs (that’s for 2 of them). While this is on the higher side for …

Rating: 4.8/5(37)
1. Preheat the oven to 350 degrees F (177 degrees C).
2. Bring a large pot of water to a boil. Add the head of cabbage into the boiling water, immersing fully. Boil for 5-8 minutes, just until the leaves are soft enough to bend. They will turn bright green and the outer leaves might come off, which is okay and you can fish them out.
3. Remove the cabbage from the boiling water. Set aside to cool. Leave the hot water in the pot for now, you might need it again later when peeling the cabbage leaves.
4. Meanwhile, stir fry the cauliflower rice for a few minutes according to the instructions here.

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Whole30 Paleo Cabbage Rolls Recipe This West Coast …

WEBJan 20, 2015 · In a large skillet, heat coconut oil over medium heat. Once hot, sautee onion and minced garlic until onion is soft and just starting to …

1. Preheat oven to 350 degrees.
2. Boil whole cabbage in large pot for 2 minutes. Using tongs, peel individual leaves being careful not to tear them. Set leaves aside to dry.
3. In a large skillet, heat coconut oil over medium heat. Once hot, sautee onion and minced garlic until onion is soft and just starting to colour.
4. Add more coconut oil to skillet and sautee onion and minced garlic again. Once soft, add crushed tomatoes, coconut milk, vinegar, salt, and pepper. Mix thoroughly.

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Dim Sum Paleo Cabbage Rolls (AIPfriendly, Whole30)

WEBFeb 5, 2019 · Add sliced shallots and cook, stirring occasionally for just a few minutes until soft. Add ground meat and break up with a wooden …

1. Bring a large, heavy-bottomed pot with water to boil (enough water to cover the cabbage). Use a pot that can accommodate a steam basket on the top. Cover and let boil while you make the filling.
2. Melt ghee over medium heat in a skillet on the stove. Add sliced shallots and cook, stirring occasionally for just a few minutes until soft.
3. Add ground meat and break up with a wooden spoon. Season with salt, ginger, and garlic powders. Cook meat until no pink remains and the liquid is starting to absorb, approx. 5-6 minutes.
4. Add shredded carrot, fish sauce, and coconut aminos. Stir into the meat mixture and continue to cook until the sauces absorb for a minute or so.

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