AIP Paleo Stuffed Cabbage Leaves Recipe

Well, it’s back to school for the kiddies.  That means, it’s back to teaching my Wednesday night Religious Education class.  I’ve been preparing all my lesson plans and activities for my fourth graders all week; so, I haven’t had any time to do research or recipe creation for my blog.

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AIP Paleo Stuffed Cabbage Leaves

Rather than not posting at all, I decided to release an AIP paleo recipe I was saving for the AIP cookbook I’m working on currently.  This AIP paleo Stuffed Cabbage Leaves recipe uses my Tomato-less Bolognese Sauce, which you can find here.  You could easily assemble the stuffed cabbage leaves beforehand, and pop them in the oven when you’re ready.  You could also place them in the slow cooker for 3 hours on low.  That’s worked great for me on busy days.

AIP Paleo Stuffed Cabbage Leaves Recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 servings


  • 1 pound grass fed ground beef
  • 2 green onions, chopped
  • 1 tablespoon crushed garlic
  • 1 head organic cauliflower, riced
  • 1/2 cup organic chicken broth
  • 1 tablespoon each dried basil, oregano and parsley
  • 1/8 teaspoon salt
  • 8 large cabbage leaves, parboiled to slightly softened (2 to 3 minutes)
  • 4 cups Tomato-less Bolognese or Sausage Sauce


  1. Preheat oven to 350°F.
  2. Brown ground beef in large skillet over medium heat.
  3. Add green onions and cook until wilted.
  4. Add garlic and riced cauliflower.
  5. Stir in chicken broth, herbs, and salt.
  6. Lower heat.
  7. Cook for 10 minutes.
  8. Remove from heat.
  9. Spoon mixture into center of cabbage leaves.
  10. Do not over-fill.
  11. You should be able to fill all eight leaves.
  12. Wrap and tightly roll each leaf around mixture.
  13. Place rolls into deep 13”X9” casserole dish.
  14. Once all rolls are wrapped and in casserole, pour Tomato-less Sauce over cabbage.
  15. Cover with a sheet of parchment paper, then aluminum foil.
  16. Place in oven and bake for 40 minutes.
  17. Remove foil and parchment paper.
  18. Bake for an additional 15 minutes.
  19. Remove from oven.
  20. Let sit for 5 minutes.
  21. Serve with sauce spooned on top.

I guess our summer is over.  We didn’t have much of a summer here anyway.  I had to wear a jacket at least twice in JULY.  That’s ridiculous!  Now, I’m just looking forward to getting back in the classroom with the kiddies.

Even though it can be stressful to move into a routine again, those of us with autoimmune disease must try to keep our stress levels down.  Remember to breathe, get enough sleep, and ask for help when you need it.  Sticking to your AIP diet and lifestyle is VERY important right now.  Don’t use stress and family as an excuse. What good are you going to be to anyone if you’re laid up in the hospital?  It’s up to you to keep your health in check.

So, good luck with that. And, remember, if you need any added support, just leave me a comment below.  I’d be happy to help.

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Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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