Paleo Unstuffed Cabbage

My grandmother used to make the best stuffed cabbage recipe. Occasionally, when I was in college and home for the weekend she would send me back to school with some freezer meals including stuffed cabbage (probably at my request).  These days I cook often and mostly from scratch. Because of this I am often looking for ways to make delicious meals more simple. It was this thinking that lead me to create the “Unstuffed Cabbage”! As the name suggests you do not have to delicately stuff the cabbage leaves… I also heavily rely on a food processor to chop and shred the ingredients.

Ingredients: (serves 8-12)

4 Tbs Olive Oil
2 Cloves of Garlic
1 Medium Cabbage, Shredded
1 Med White Onion, Chopped
1 Green Pepper, Chopped
2 Medium Carrots, Peeled
3 Celery Stalks, Chopped
1 C. Cooked White Rice (team white rice! May substitute riced Cauliflower)
1/2 Lb Ground Beef
1/2 Lb Ground Pork
1 1/2 tsp. Parsley
1 1/2 tsp. Tumeric
1 1/2 tsp. Sea Salt
1 tsp. Basil
1 tsp. Oregano
1 tsp. Ground Black Pepper
2 Cups Diced Tomatoes
3 C. Tomato Puree

• Add olive oil and garlic to a large saute pan and cook on medium heat for 2-3 minutes.
• Add cabbage, onion, green pepper, carrots and celery to the pan and saute for 5 minutes. Turn the heat down to medium-low, cover and cook until vegetables are soft.
• Meanwhile, prepare rice and cook the meat in a frying pan.
• Combine all spices and mix into the cooked vegetable mixture until well distributed.
• Add cooked rice, cooked meat, diced tomatoes and tomato puree to the vegetables stirring well to combine.
• Cook on medium heat, uncovered for 5 minutes.
• Serve