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