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 Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
- 6-8 large cabbage leaves
- 3 cups cauliflower grated
- 1 tbs ghee
- 3/4 cup onion diced
- 1 pound ground beef lean ground
- 1 large egg whisked
- 1 tsp Sea Salt
- 1/2 tsp black pepper
- 1 tsp ground cinnamon optional
- 1/2 tsp Garlic Powder
- 1/2 tsp ground nutmeg optional
- 3/4 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 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.
Nutrition for 1 out of 6 servings:
20g Protein, 11g Carbs, 17g Fat