DietGF / CF

Stuffed Cabbage Rolls – grain free and yummy without the rice!

By April 27, 2019 May 1st, 2019 No Comments

Sandra used to love stuffed cabbage rolls however, since grains don’t do so well with her digestion, she substituted carrots for the rice.

Everything else is this recipe is traditional.

This makes this meal suitable for these diet types:  PaleoGluten/Casein Free, GAPS, SCD

Serves: 16
Preparation Time: 15 minutes
Cooking Time: 30 to 45 minutes



  • 1 large Cabbage
  • 1 kg / 2 pounds Minced Meat (I use lamb)
  • 2 cups grated Carrots
  • 2 tsp mild Paprika
  • 1 tsp ground Black Pepper
  • 1 tsp Salt
  • 1 medium Onion – chopped
  • 1 Egg


  • 1 kg / 2 pounds of Tomatoes
  • 4 cups Tomato sauce
  • 1 tsp mild Paprika
  • 1 tsp Salt
  • 1 tsp ground Black Pepper
  • 1 tbsp Honey
  • 1 cup Sauerkraut
  • 3 Bay leaves



  1. Core the cabbage and remove outer leaves until you get to the pale green leaves.
  2. Place the cabbage with the cored end down into a large pot or steamer filled with a little water.
  3. Simmer for 20-30 minutes until the outer leaves start to drop away from the cabbage.
  4. Remove the soft leaves and place cabbage back into the pot until the rest of the leaves have become soft. You should be able to get 16 leaves.
  5. Slice the top off the thick middle stem of each leaf.
  6. Meanwhile, place the paprika, ground black pepper, salt, onion and egg into a food processor and process until the mixture becomes the consistency of a paste.
  7. Mix with the grated carrots into the minced meat.
  8. Divide into 16 equal portions and roll into the cabbage leaf.
  9. Chop up the left over cabbage and place into the bottom of a deep baking dish.
  10. Place the first layer of cabbage rolls onto the layer of chopped up left over cabbage. Pour over half the sauce.
  11. Place another layer of cabbage rolls on top and pour over the rest of the tomato sauce.
  12. Cover the dish with foil.
  13. Place into pre-heated oven (340F/175C) for 2 hours.
  14. Take the dish out of the oven and let rest for 15 minutes before serving.


  1. Chop the tomatoes and place into a food processor with the tomato sauce, paprika, salt, pepper and honey and process until chopped up into a liquid sauce.
  2. Then combine with the sauerkraut and bay leaves.


Make sure you pack the cabbage rolls tightly into the dish to prevent them from uncurling during cooking.

For more by Sandra Ramacher find her at the Healing Foods Cookbook


About Ian

Leave a Reply