Gluten Free Cabbage Rolls

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Average Rating: 5 | Rated By: 1 users

Cabbage rolls are common to ethnic cuisines of the Eastern, Northern and Central Europe, Balkans as well as Middle East. In this recipe, I used fermented cabbage which has many health benefits some of which are vitamins A, C, phytonutrient antioxidants and also anti-inflammatory properties.Most cabbage rolls are made with a lot of rice, but in this recipe I have replace small amount quinoa for the rice which makes them deliciously moist

I make this dish a day ahead since the cabbage rolls taste even better the next day. Serve them with acorn squash and sweet potato mash see our recipe.

Serves 6


  • 1 large GF sour cabbage (make sure that only salt is added), peel the leaves off and place them in cold water, this removes some of the salt
  • 1 medium sweet onion, quartered
  • 2 cloves garlic, chopped
  • I handful organic parsley, roughly chopped
  • 3 white or brown mushrooms
  • 1 organic carrot washed and quartered
  • 1 tsp. sea salt • 1 tsp. organic GF sweet paprika • ½ tsp. organic GF cayenne pepper (optional) • ½ tsp. freshly ground coarse organic GF black pepper • 1 tbsp. fresh rosemary, roughly chopped or 1 tsp. organic GF dried rosemary
  • 1 ½ pound organic ground beef
  • ½ cup white or red quinoa (cook as per package instructions) if you are making it paleo substitute an egg for the quinoa
  • 1 (13.5 oz.) organic chopped tomatoes + (2 tbsp. organic tomato paste if you like more of a tomato flavour) optional
  • 1 1/2 cup of water
  • 1 tbsp. GF cornstarch
  • Instructions

  • Preheat oven to 325 F
  • Add onion, garlic, parsley, mushrooms, carrot and spices, into a food processor and pulse until finely chopped
 then add half of the meat and pulse 5 – 6 times.
  • Transfer the meat mixture to a large bowl and add the balance of meat and quinoa. Mix all the ingredients together
  • Drain the cabbage leaves, add approximately 3 tbsp. of meat mix onto each cabbage leaf, close the ends first and then roll, keep ½ cup of meat mix on the side. Place cabbage rolls in a large baking dish that has a lid.
  • Add chopped tomatoes, tomato paste (optional), cornstarch and ½ cup of meat mix into a bowl and whisk together, pour over cabbage rolls, cover with the lid and bake for 2 ½ hours Check a couple of times to see that there is enough liquid, if not you can add a little water. To serve place cabbage rolls on a serving plate and pour the sauce over each cabbage roll.

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