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Mini "Lazy" Cabbage Rolls


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These are not so lazy cabbage rolls in a sense that it will still take you some effort to make them but the result would definitely be worth it;) Unlike regular cabbage rolls the ground meat is not folded into the leaves, but instead, is mixed with diced cabbage. Skip the sour cream and garnish with you choice of sauce instead (some version of tomato sauce usually works the best). The original recipe asks for butter and sausage but you can substitute for ghee or olive/coconut oil and omit the sausage all together (unless you could find completely natural sausage that is Whole 30 approved). Happy cooking!


Mini "Lazy" Cabbage Rolls






  • 1 lb lean ground beef
  • 1/2 small head of cauliflower
  • 1 small cabbage
  • 1 tsp ghee / olive oil / coconut oil
  • 1 cooking onion, finely diced
  • 1/2 red pepper, finely diced
  • 1 large carrot, peeled and grated
  • 2 cloves garlic, minced
  • 2 eggs
  • Sea salt & freshly ground black pepper
  • Sour Cream for garnish (optional)



  • Preheat oven to 350F.
  • Chop cauliflower into florets, remove the stems. Process in food processor by pulsing until the cauliflower looks like rice. Alternatively, you can use a handheld shredder over a big bowl and 'shave' cauliflower head a side at a time. You will need to prepare only about 1 cup of cauliflower rice.
  • In a pot over medium-high heat, add 2 cups of water and the whole piece of cabbage. Bring it to a boil, then simmer until semi-soft, about 15 minutes. Drain.
  • When cabbage is cool enough to handle, finely dice and set aside.
  • In a large skillet over medium heat, melt butter; add onion, red pepper, carrot, garlic and salt, stirring often, until onions are soft, translucent and beginning to brown, about 7 minutes.
  • Add the cooked onion mixture to a large bowl. Add the cabbage, cauliflower rice, eggs, diced sausage, ground meat and black pepper to the onion mixture and mix well until all ingredients are evenly and completely incorporated. Getting in there with impeccably clean hands works best, but a wooden spoon will do, too.
  • Using your hands, take handful amounts of the meat mixture and form into oval patties. As you make the patties, lay them onto a parchment-lined cookie sheet.
  • Bake for about 30 - 45 minutes or until nicely brown on the outside, firm to the touch, and juices run clear when pricked. Don't over-bake as the rolls may end up on a dry side.
  • Garnish with Whole30 approved sauce of your choice (tomato based works best)
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