If you’re a fan of traditional style cabbage rolls, you’re going to love this dish. It’s a completely paleo-compliant version by Kalee Lundmark boasting all of the flavour, without any unhealthy ingredients. Not only is it delicious, but it’s quick, easy and a recipe that’s sure to be a hit among your entire family. 


Stuffed Cabbage Bowls

Serves 6


This recipe is part of Kalee’s Dream Paleo Week.




12 oz. /350 g ground sweet Italian sausage

2 tbsp. olive oil

1 red onion, diced

4 carrots, shredded

4 stalks celery, diced

8 cups cabbage, shredded

2 cups mushrooms, finely chopped

1/4 cup coconut aminos

1/2 – 1 tsp. sea salt

1/2 tsp. black pepper




  1. Add olive oil to dutch oven or large pot and heat over medium heat.  
  2. Add sausage, onion, carrots, and celery, and sauté until the sausage is fully cooked, breaking up the sausage as it cooks.  
  3. Add the cabbage, mushrooms, coconut aminos, salt, and pepper and stir together.  
  4. Cover and let it simmer for 10 minutes, or until the cabbage is fully cooked.  


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