Italian Cabbage Rolls

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Ya know I love me some bacon. I call this “Italian” because I’m actually using pasta sauce as opposed to tomato sauce or the more ketchup based recipes. For the cauliflower, you can either buy the Trader Joe’s riced cauliflower (such a time and mess saver) or you can “rice” your own by pulsing in the food processor.


  • 2 Tbsp paleo fat (I used bacon fat but you can use avocado oil, coconut oil, ghee, or lard…)
  • 1 cup riced cauliflower
  • 1/4 cup minced yellow onion
  • 1 Tbsp crushed garlic
  • 1 large head of cabbage
  • 1 lb ground beef
  • 1 egg, beaten
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 Tbsp lemon juice
  • 1 jar pasta sauce
  • 6 slices of bacon, halved


Preheat the oven to 350 degrees. In a large pot, boil enough water to submerge the head of cabbage. Cook until leaves pull away. In a skillet, melt the oil. Add cauliflower, onion, and garlic and cook for 10 minutes stirring occasionally.Remove from burner and cool. Pull the cabbage leaves from the head and lay them on paper towel. Try not to tear them because you will be using them for wrapping. In a large bowl, add beef, cauliflower mixture, salt, pepper, egg, 1/2 cup of pasta sauce and lemon juice. Hand mix the beef mixture. Place about 1/4-1/3 cup of meat mixture into each cabbage leaf. Roll and fold edges in, and then place seam side down in a pyrex baking dish. Once all of the meat is rolled, pour the pasta sauce over the top of the cabbage rolls. Place bacon over the top of the rolls and bake for 45-60 minutes depending on the thickness of your rolls.


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