Whole30 Pumpkin Mustard Stuffed Cabbage rolls are hearty, healthy and inexpensive to make! This version has a flavorful twist with a pumpkin mustard sauce. High protein, low carb and gluten free.
Whole30 Pumpkin Mustard Stuffed Cabbage Ingredients:
- 6-8 large cabbage leaves
- 3 cups grated cauliflower
- 1 tablespoons ghee
- 3/4 cups onion, diced
- 1 pound ground beef
- 1 whole eggs, whisked
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- 3/4 bottle Pumpkin Mustard
- hemp seeds, optional
Recipe From Ingredients Of A Fit Chick
If you aren’t enjoying these right away you can evenly divide them into your meal prep containers and enjoy them for lunch during the week!
Print Recipe Whole30 Pumpkin Mustard Stuffed Cabbage
Whole30 Pumpkin Mustard Stuffed Cabbage rolls are hearty, healthy and inexpensive to make! This version has a flavorful twist with a pumpkin mustard sauce. High protein, low carb and gluten free. This is one recipe everyone will enjoy!
Boil cabbage leaves about 2 minutes or until soft.
Set aside to cool.
Preheat oven to 350 degrees F.
Cook beef, onions, and seasonings with ghee in a medium skillet until no pink remains.
Drain any fat.
Add in rice cauliflower and egg.
Spread a very thin layer of the pumpkin mustard sauce into the bottom of a lined pan.
Remove any thick stem on cabbage leaves.
Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf.
Roll cabbage leaf up like a burrito.
Repeat with remaining cabbage.
Pour remaining pumpkin mustard sauce over the cabbage and cover tightly with foil.
Bake 45-50 minutes.
Let cool 15 minutes before serving.
Top with hemp seeds, if desired.