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Whole30 Pumpkin Mustard Stuffed Cabbage
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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
Course: Lunch, Main Dish
Cuisine: American
Keyword: Beef, Meal Prep
Servings: 6 servings
Calories: 277kcal
Author: Sarah Kesseli


  • 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


Serving: 1serving | Calories: 277kcal | Carbohydrates: 11g | Protein: 20g | Fat: 17g