Stuffed Cabbage
By :Paleo On the Go
Print Recipe
Votes: 6
Rating: 4.17
Rate this recipe!
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Diet Paleo
Cooking Technique Pressure Cook
Main Ingredient Beef, Cabbage
Prep Time 10 minutes
Cook Time 34 minutes
Servings
4 servings
Ingredients
  • 1 cup Cauliflower Rice raw
  • 1 large head cabbage
  • 1/2 cup onion chopped
  • 2 cloves garlic finely minced
  • 1 tsp salt
  • 1 lb ground beef
Sauce
  • 1 cup beef bone broth
  • 2 cups POTG nomato sauce
  • 2 tbsp arrowroot powder
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Diet Paleo
Cooking Technique Pressure Cook
Main Ingredient Beef, Cabbage
Prep Time 10 minutes
Cook Time 34 minutes
Servings
4 servings
Ingredients
  • 1 cup Cauliflower Rice raw
  • 1 large head cabbage
  • 1/2 cup onion chopped
  • 2 cloves garlic finely minced
  • 1 tsp salt
  • 1 lb ground beef
Sauce
  • 1 cup beef bone broth
  • 2 cups POTG nomato sauce
  • 2 tbsp arrowroot powder
Votes: 6
Rating: 4.17
Rate this recipe!
Instructions
  1. Fill a large deep pot half full of water. Bring to a boil over high heat.
  2. Remove the core from the cabbage and place it, core side down, in the boiling water. Cover and let the head of cabbage boil for 7-8 minutes. Remove the softened outer leaves and place them on a plate to cool. Cover the pan and cook the cabbage for 6-8 minutes, checking and removing the outer leaves as they soften, placing them on the plate to cool. When you get down to the center of the cabbage and the leaves are too small for rolls, cover the pan and cook the cabbage until crisp-tender. When done, remove the cabbage from the heat, coarsely chop it and set it aside.
  3. For the filling, in a large bowl, then stir in the onion, garlic, salt, pepper and cauliflower rice. Add the ground beef and mix with a wooden spoon or your hands until all the ingredients are well combined.
  4. Lay one of the cabbage leaves flat on a work surface with the stem end in front of you. Take 2 generous tablespoonfuls of the filling and place it at the bottom of the cabbage leaf. Fold the 2 sides in and roll away from you, making sure filling stays in the center and away from the top edge, until you reach the top of the leaf.
  5. Place the rack in the bottom of the pressure cooker.
  6. Pour in 1 cup bone broth.
  7. Place 7-8 cabbage rolls on the rack. Cover the rolls with about 1/3 of the sauce.
  8. Add a second layer of rolls to the pressure cooker, alternating the direction of the second layer. Pour the remaining sauce over the top of the rolls.
  9. After adding the last bit of sauce, take a plastic spatula and gently go around the outer edge of the rolls to allow some of the sauce to drip down around the rolls.
  10. Lock the lid in place, choose High pressure and set 18 minutes cooking time.
  11. When the beep sounds, turn off the pressure cooker, use Quick Pressure to release the steam.
  12. Gently remove the cabbage rolls from the pressure cooker to a platter.
  13. Select “Sauté” and bring the sauce to a boil.
  14. In a small bowl, whisk together the arrowroot and cold water until smooth stir into the sauce and cook until thickened, stirring constantly.
  15. Serve the sauce over the cabbage rolls.
4 replies
  1. Beatonfamily
    Beatonfamily says:

    The recipe is delicious! No groceries store by me sell arrowroot powder so instead i use corn starch. 4 star bc the recipe is in complete. It does tell you how much water to add to the powder. I add 2 tbsp powder with 2 tbsp of water. Not really sure how much iit is suppose to be. Other wise the recipe is easy

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