Deconstructed Cabbage Rolls (AIP, Paleo)

Cabbage rolls- the ultimate comfort food but they also take forever to make from scratch. Let’s face it- in today’s fast paced world there just isn’t a lot of extra time to spend in the kitchen. The only problem is that when you are following a healing diet such as the autoimmune protocol…you need to make everything from scratch aka spend a lot of time in the kitchen.

Previously I have written a post about batch cooking and really batch cooking involves the use of the freezer to make your life easier. You make extra portions of your favorite meals and then freeze them for a later date.

This recipe is easy to make because the cabbage rolls are deconstructed (no rolling involved). Oh, and they freeze beautifully so they are great for a quick weeknight meal.

So why am I telling you all about freezer cooking before I share my recipe with you…well because today is a really important day! Today is the day that I can finally share with you the new AIP Community eBook- Freezer Cooking for the Paleo AIP

This is my very first contribution to a cook book and I am more than just a little excited! Not only does this cook book feature some of your favorite Paleo and AIP bloggers but it also features three recipes from yours truly, one of which is exclusive and you won’t find it anywhere else (and can I just say that you are going to want this exclusive recipe for your Thanksgiving Dinner 🙂 )The recipe I am sharing with you today is my Deconstructed Cabbage Rolls and you will find this recipe in the book.

Here are some other amazing features of this cookbook:

• 123 recipes, all fully tested for compatibility with freezer storage & reheating
• 73 were created exclusively for this cookbook
• All recipes include directions for packaging, freezing, storing, and serving!
• Includes dishes for every meal of the day and special occasions
• Categories:
  • Building blocks
  • Breakfast
  • Appetizers and snack
  • Soups and stews
  • Casseroles
  • Main dishes
  • Side dishes
  • Desserts
• Includes recipes from some of my favorite print AIP cookbooks (He Won’t Know It’s Paleo, The Healing Kitchen, and The Paleo Approach Cookbook), all adapted to be freezer-friendly
• Last but certainly not least this book has been dedicated to our beloved friend and fellow blogger, Martine Partridge of Eat Heal Thrive

You can purchase the eBook: Freezer Cooking for the Paleo AIP now for $18.90 US

I hope you will love this eBook as much as I do. It is truly a beautiful book with so many nutritious and delicious recipes that are freezer friendly and perfect for people who want to eat well on the go! Comment below and tell me what your favorite recipes are from the eBook!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

Print

Deconstructed Cabbage Rolls (AIP, Paleo)

Unrolled traditional cabbage rolls- all the flavor of a cabbage roll in half the time!

Course Main Dish

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Servings 8 servings

Ingredients

• 1 Tbsp lard, for greasing
• 4 Slices bacon
• 1 Pound lean ground pork
• 1 Pound lean gorund beef
• 1 Medium onion, chopped
• 2 Cloves garlic, minced
• 1 tsp salt
• 1 tsp marjoram
• 1 tsp basil
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp oregano
• 1 Head cauliflower, riced
• 1/2 Cup bone broth
• 1/2 Head Cabbage, shredded
• 1 Cup saurkraut for serving
• 1 tsp apple cider vinegar for serving

Instructions

Preparation

1. Grease a 9X13 glass baking dish with lard.
2. In a skillet over medium heat, brown the bacon until crispy. Set aside.
3. Place beef, pork, onions, garlic, and spices in a skillet over medium heat and cook the meat until it is no longer pink.
4. Rice the cauliflower in the food processor. Add the riced cauliflower to the pan with the meat mixture.
5. Stir in the broth and simmer for 10 minutes.
6. Shred the cabbage using the food processor. Crumble the bacon. Add the shredded cabbage and crumbled bacon into the simmering pan. Stir and remove from heat.
7. Add the mixture to the dish and spread evenly.

Freezing

1. Cool to room temperature. Then cover and pop in the fridge to cool completely.
2. Cover baking dish and freeze in glass pan for up to three months.

Serving

1. Remove from the freezer the night before and defrost in the fridge.
2. Preheat the oven to 350 degrees F.
3. Top with sauerkraut, cover and cook for 45-60 minutes. Uncover and broil on high for another 5-10 minutes. Let cool 10 minutes before serving.
4. Serve with a splash of apple cider vinegar on top.