Involtini Con La Verza: Italian Cabbage Rolls Paleofied!
Author: 
Recipe type: Entree, main
Cuisine: Italian
Serves: 4
 
Ingredients
  • 1 savoy cabbage
  • 1 pound grass-fed, pastured ground beef
  • 2 pastured eggs
  • ½ cup cassava flour (Buy it here!)
  • ½ cup coconut cream (optional)
  • 1 teaspoon Herbes De Provence (Like these ones)
  • ¼ tablespoon red chili flakes
  • 1 teaspoon unrefined sea salt
  • freshly ground black pepper to taste
  • Cooking fat of choice (lard, ghee,butter, coconut oil)
  • LOW CARB OPTION
  • Use ¼ cup [u]psyllium husk powder[/u] or Chia Seed Flour instead os the cassava
Instructions
  1. Pre-heat your oven to 350 degrees
  2. In a large shallow pot boil about 1 quart of water with a pinch of sea salt
  3. Cut off the hard bottom of the cabbage, so you can remove whole leaves.
  4. Put about 6/7 leaves in the pot, when the water boils, and let cook just until barely tender (5 min)
  5. Drain off the water and set the leaves on a plate to cool
  6. In the meantime prepare the stuffing: In a large bowl mix the ground beef, which you have brought to room temperature, with the eggs, the cassava flour, the coconut cream (if you choose to use it), Herbes De Provence, a pinch of chili flakes and a good grind of fresh black pepper.
  7. Mix the filling well until evenly blended.
  8. Lay out a cabbage leaf at the time on the cutting board, then lay a dollop of filling on it. You can sort of pre-shape the filling into an oval that will be easy to roll up into the leaf.
  9. Wrap the leaf tightly around the filling
  10. Make as many rolls as you have filling for, trying to keep the size consistent so they will cook evenly
  11. Grease a small Pyrex with your fat of choice and lay the cabbage rolls on it, trying to fill the space
  12. Bake at 350 for about 45 minutes
  13. Serve immediately accompanied by a side salad,
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/italian-cabbage-rolls-paleofied