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Ok, we’re throwing you a bone here. After posting the authentic Ukrainian cabbage roll recipe, we re-read it and had the honest impression that no one in their right mind would ever attempt them, unless they already know how awesome they are. Since our whole goal here is to share delicious, accessible, local food, we wanted to give you a simpler way to get hooked on this Paleo comfort food. Also, after posting the recipe, we wanted cabbage rolls again really badly. And we wanted them under an hour.


  • 1 small head of cabbage
  • 1 onion, finely chopped
  • 3 tbsp coconut oil
  • 2 tbsp water
  • 1/2 head cauliflower
  • 1.5 lb free range ground beef
  • 1 can (796 ml) + 1 can (398 ml) tomato sauce
  • 2 tbsp green relish
  • 3 tbsp fresh dill, finely chopped
  • 1/4 cup sauerkraut
  • Salt and fresh ground pepper


First, prepare your cabbage. It’s easy if you cut the head in quarter’s and then slice out the stem and discard. Place a quarter of the cabbage cut side down and slice about 1 cm thick. Do this for the entire cabbage head. In a large frying pan heat 2 tbsp water and 1 tbsp coconut oil on high heat. Add the sliced cabbage along with the sauerkraut and cook for about 5 – 10 minutes, or until some of the cabbage starts to become translucent and slightly golden. Meanwhile, in a separate pan on medium to low heat, fry the onions in the remaining coconut oil until translucent and beginning to turn golden brown.

Coarsely chop the cauliflower and place in a food processor. Pulse repeatedly until you get the consistency of rice. Fry the ground beef until fully cooked. Once cooked, add about a 1/3 of the fried onions, 1 tbsp of dill, cauliflower rice, and salt and pepper to taste. Set aside.

Bring a medium pot to medium heat and add the tomato sauce, relish and 2 tbsp dill. Bring to a light simmer and let cook for 10 minutes. Remove from heat and set aside.

Now it’s time to bring everything together. Sprinkle some of the fried onions on the bottom of a 9 x 13 glass baking dish. Place about 1/3 of the sliced cabbage so it covers the bottom of the dish. Top with 1/2 of the ground beef mixture and 1/2 the tomato sauce. Repeat, finishing with the sauce on top. Loosely cover with aluminum foil and place in a 350°F oven. Bake for about 45 minutes to an hour, stirring occasionally. These lazy cabbage rolls are much better the next day, so this is a great make ahead dish that is totally good for you!

Bon appétit!