• Jenna Lessner, BSc, CHNC

Paleo Cabbage Rolls

Updated: May 12

Growing up, Cabbage Rolls were a staple dinner on the farm. Traditionally, Mom made them with rice and a beef/pork mixture but you work with what you have... I think what I love most about them is that you can prep them ahead of time and freeze. Then just pop them in the oven for a hassle-free dinner to come! Oh, and they taste so delicious that you'll be glad to have leftovers.

Paleo Cabbage Rolls

Serves 6


  • 2 lbs Ground Pork

  • 1 Yellow Onion (chopped)

  • 1 tsp Smoked Paprika

  • 2 tsp Oregano (dried)

  • 2 tsp Sea Salt

  • 1 tsp Black Pepper

  • 10 large Cabbage Leaves (blanched)

  • 1 tbsp Ghee

  • 1-14oz. can Crushed Tomatoes

  • 2 tbsp Raw Honey

  • 1 tbsp Italian Seasoning

  • Salt & pepper to taste


  1. Preheat the oven to 400 F.

  2. To make the sauce, add the crushed tomatoes, tomato paste, honey and Italian seasoning to a saucepan and heat over low heat for 15-20 minutes.

  3. Add the onion to a pan with the ghee and cook until soft and fragrant.

  4. To make the filling, combine the ground pork with the fried onion, paprika, oregano, salt and pepper; mix well.

  5. To make the rolls, take a small handful of the pork mixture and place it in the center of each cabbage leaf. Tightly tuck and roll each cabbage leaf.

  6. Place about half of the sauce at the bottom of an oven-proof baking dish and add the cabbage rolls. Then top with the remaining sauce.

  7. Place in the oven and bake for 45 minutes.

  8. Serve with a side of Cauliflower Rice and enjoy!

NOTE: You can sub in beef or turkey for the pork or combine them together.


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Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner