Whole30 Pumpkin Mustard Stuffed Cabbage rolls are hearty, healthy and inexpensive to make! This version has a flavorful twist with a pumpkin mustard sauce. High protein, low carb and gluten free. This is one recipe everyone will enjoy!
I interrupt my normal breakfast posts to bring you a hearty, healthy and comforting cool weather dish! I know, you are thinking, “Thank goodness!” Maybe we will be seeing more now that it is officially frigid here in Arizona! Walking out the door to 43 degrees in the morning is quite a difference from our summer highs over 120 degrees F.
I don’t know about you, but when the cold weather rolls in my appetite for warm, hearty and comforting foods kicks into overdrive! Forget the salads; it’s soup, pasta, pizza and any other dish that will warm me up! I feel like I am hungry 24/7, which is why a hearty Whole30 Pumpkin Mustard Stuffed Cabbage recipe was just what was in order last week!
I was sitting down one day thinking about some of the yummy homemade meals my mom used to make as a kid, and I remembered her stuffed cabbage recipe! Wow! It has been ages since I have had that! And since I have been following a (mostly) whole30 style of eating I made a few simple swaps like using cauliflower rice in place of white rice, sweetening it up with a few warm spices like nutmeg and cinnamon and finishing it off with a seasonal pumpkin mustard! Let me tell you this turned out spot on!
Serves 6-8 large stuffed cabbage
Whole30 Pumpkin Mustard Stuffed Cabbage
Whole30 Pumpkin Mustard Stuffed Cabbage rolls are hearty, healthy and inexpensive to make! This version has a flavorful twist with a pumpkin mustard sauce. High protein, low carb and gluten free. This is one recipe everyone will enjoy!
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
My Recipes My Lists My Calendar
Ingredients
- 6-8 large cabbage leaves
- 3 cups grated cauliflower
- 1 tablespoons ghee
- 3/4 cups onion, diced
- 1 pound ground beef
- 1 whole eggs, whisked
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- 3/4 bottle Pumpkin Mustard
- hemp seeds, optional
Instructions
- Boil cabbage leaves about 2 minutes or until soft
- Set aside to cool.
- Preheat oven to 350 degrees F
- Cook beef, onions, and seasonings with ghee in a medium skillet until no pink remains
- Drain any fat
- Add in rice cauliflower and egg
- Spread a very thin layer of the pumpkin mustard sauce into the bottom of a lined pan
- Remove any thick stem on cabbage leaves
- Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf.
- Roll cabbage leaf up like a burrito
- Repeat with remaining cabbage
- Pour remaining pumpkin mustard sauce over the cabbage and cover tightly with foil
- Bake 45-50 minutes
- Let cool 15 minutes before serving
- Top with hemp seeds, if desired
Cuisine: American | Recipe Type: Dinner7.6.410 https://ingredientsofafitchick.com/2016/11/29/whole30-pumpkin-mustard-stuffed-cabbage/
Perfect Comfort Food! #Whole Stuffed Cabbage made with @saucylipsfoods
This also makes amazing #mealprep! I packed it up into my lunch containers and just reheated one a few days for a quick mid-day meal! It was almost too easy! And delicious!
Other Recipes You May Enjoy:
Cinnamon Brown Butter Salmon & Gnocchi
