Tomato-less Stuffed Cabbage with Cashew Cream {Paleo, AIP} — Tas

This tomato-less stuffed cabbage with cashew cream is great for St. Patrick's Day or any day of the year. It's dairy free, rice free, and nightshade free so it's perfect for an AIP or Paleo friendly meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Makes 8 rolls

Step 2

Preheat the oven to 350F.

Step 3

Fill a large pot with salted water and bring to a boil. Carefully remove about 16 large leaves from the cabbage and submerge into the boiling water for 2-3 minutes. Work in batches. Remove from water, cool, and dry.

Step 4

Place the oil in a medium pan and sauté the garlic and onion until translucent, about 5 minutes. Remove from heat.

Step 5

Use a food processor to make small rice-like pieces of the cauliflower, parsley, carrots, and kale. Work in batches.

Step 6

In a large bowl, combine the meat, cooked garlic, and onion, cauliflower, parsley, carrots and kale, with salt and pepper. Mix until combined.

Step 7

Take a 9" x 13" dish and place enough cabbage leaves to cover the bottom. Then take an individual leaf and fill with about 1/3 cup of the meat mixture. Fold in the cabbage on the sides and then roll up. Place seam side down in the dish. Repeat with remaining . Take the additional cabbage leaves and layer them on top of the rolls. Pour the broth into the dish and place in the oven. Cook for 45-60 minutes, or until the meat is cooked through.

Step 8

While the cabbage rolls cook, make the cashew cream by placing the cashews, water and lemon juice in a high-speed blender until it's smooth. Season as necessary. (If following an AIP diet, try my hemp lime cream sauce instead)

Step 9

When the stuffed cabbage is done cooking, serve with the cashew cream on top.