Turkey or Beef Cauliflower Rice Cabbage Rolls

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  • 1 head green cabbage
  • 17.5 oz uncooked cauliflower rice
  • 17.5 grass feed ground Angus beef (or ground turkey)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon of paprika
  • 2 tablespoons fresh parsley chopped
  • salt & pepper to taste
  • 2 cups of salsa
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1:30 hours
Servings 5 servings of protein and 5 servings of vegetables
  1. Mix meat, cauliflower rice and seasoning in a mixing bowl to create the filling let it sit for 40min in the fridge
  2. In the meantime, bring a large pot of water to a boil. Boil cabbage until tender. (Many people freeze the whole head of cabbage and thaw it to eliminate the boiling step but I find the cabbage isn’t as tender this way.)
  3. Add the filling to cabbage leaves and roll. Place seam side down in a casserole dish.
  4. Top with the salsa and bake at 375 to 400 degrees for 1 hour 30 minutes (Use salsa it softens & sweetens the sauce slightly and tastes delicious!)
Optional Ideas
Tips for Great Cabbage Rolls:
  • For the most tender cabbage leaves, boil them in salted water.
  • Cut 1/2 inch off the head of cabbage, the leaves will fall off as they cook.
  • Once boiled, use a small knife to cut the thick stem of the leaf
  • Overlap smaller leaves and fill, even if they’re not pretty, they’ll cook perfectly.
  • You may have leftover filling depending on the size of your cabbage. Extra filling can be added to salsa.
  • Cabbage rolls can be frozen before or after baking.
This Recipe was made by M2 Member Brenda M!

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