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!
Prep Time: 30 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Course: Lunch, Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: Beef, Meal Prep
Servings: 6 servings
Calories: 277 kcal
Author: Meal Prep on Fleek
6-8 large cabbage leaves 3 cups cauliflower grated 1 tbs ghee ¾ cup onion diced 1 pound ground beef lean ground 1 large egg whisked 1 tsp Sea Salt ½ teaspoon black pepper 1 teaspoon ground cinnamon optional ½ teaspoon Garlic Powder ½ teaspoon ground nutmeg optional ¾ bottle pumpkin mustard hemp seeds optional
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 ⅓ 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.
Nutrition for 1 out of 6 servings:
20g Protein, 11g Carbs, 17g Fat
Serving: 1 serving | Calories: 277 kcal | Carbohydrates: 11 g | Protein: 20 g | Fat: 17 g