Nightshade-Free Cabbage Rolls Recipe

Introduction

Cabbage rolls are a comforting classic, and this nightshade-free version offers all the flavor without any nightshade ingredients. Filled with a savory meat mixture and gently baked in bone broth, these rolls make a satisfying meal for anyone avoiding nightshades.

Ingredients

• 1 green cabbage
• 1 lb ground meat (chicken, turkey, veal, or pork)
• 1 small onion
• 3 garlic cloves
• 1 cup cauliflower rice
• 1 egg
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp salt
• Black pepper (omit for AIP elimination)
• 1 tbsp balsamic vinegar
• 1 tbsp mustard (omit for AIP)
• 1 cup bone broth

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Carefully remove 10–12 cabbage leaves, keeping each leaf intact. Trim the thick stem at the base of each leaf into a V shape to make rolling easier.
2. Step 2: Blanch the cabbage leaves in the boiling water for 1–2 minutes, then drain and set aside to cool.
3. Step 3: Mince the garlic and dice the onion finely.
4. Step 4: In a large bowl, combine the ground meat, onion, garlic, egg, cauliflower rice, dried thyme, dried oregano, salt, balsamic vinegar, and mustard. Add black pepper if using, and mix thoroughly until well combined.
5. Step 5: Preheat the oven to 350°F (175°C). Lay a cabbage leaf flat on a clean surface, place 2–3 tablespoons of the meat filling in the center, fold the sides inward, and roll tightly. Place each roll seam-side down in a baking dish. Repeat until all leaves and filling are used.
6. Step 6: Pour the bone broth evenly over the cabbage rolls. Cover the dish with foil to prevent drying and bake in the preheated oven for 45 minutes.

Tips & Variations

• Substitute the ground meat with your preferred protein, such as ground lamb or beef, to suit your taste.
• For a smoother texture, pulse the cauliflower rice in a food processor before adding.
• Omit mustard and black pepper if following an autoimmune protocol (AIP) diet.
• Add fresh herbs like parsley or dill to the filling for extra freshness.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) covered with foil to maintain moisture. You can also freeze cooked cabbage rolls for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage?

Yes, green cabbage works best due to its pliability, but savoy cabbage can also be used for a milder flavor and softer texture.

What can I substitute for bone broth?

You can use vegetable broth or chicken broth if bone broth is not available. Just keep in mind that bone broth adds extra richness and depth to the dish.

Nightshade-Free Cabbage Rolls Recipe

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★★★★★

4.6 from 107 reviews

Delicious and nutritious Nightshade-Free Cabbage Rolls featuring a savory blend of ground meat, aromatic herbs, and cauliflower rice, all wrapped in tender cabbage leaves and baked in flavorful bone broth. Perfect for those avoiding nightshades and seeking a wholesome, comforting meal.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10–12 cabbage rolls (serves 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Cabbage Rolls

• 1 green cabbage
• 1 lb ground meat (chicken, turkey, veal, or pork)
• 1 small onion
• 3 garlic cloves
• 1 cup cauliflower rice
• 1 egg
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp salt
• Black pepper (omit for AIP elimination)
• 1 tbsp balsamic vinegar
• 1 tbsp mustard (omit for AIP)
• 1 cup bone broth

Instructions

1. Prepare cabbage leaves: Bring a large pot of salted water to a boil. Carefully remove 10–12 intact cabbage leaves. Trim the thick stem at the base of each leaf into a V shape to help with rolling.
2. Blanch leaves: Blanch the cabbage leaves in the boiling water for 1–2 minutes until pliable, then drain and set aside to cool.
3. Prepare vegetables: Mince the garlic cloves and dice the onion finely.
4. Make filling: In a large bowl, combine the ground meat, onion, garlic, egg, cauliflower rice, dried thyme, dried oregano, salt, balsamic vinegar, and mustard. Mix thoroughly until all ingredients are well incorporated.
5. Preheat oven and assemble rolls: Preheat the oven to 350°F (175°C). Lay one cabbage leaf flat, spoon 2–3 tablespoons of filling into the center, fold the sides inward, and roll tightly. Place each roll seam-side down in a baking dish. Repeat until all filling and leaves are used.
6. Bake: Pour bone broth evenly over the cabbage rolls. Cover the baking dish with foil to retain moisture and prevent drying. Bake in the preheated oven for 45 minutes until the rolls are cooked through and tender.

Notes

• To accommodate the AIP (Autoimmune Protocol) diet, omit black pepper and mustard.
• Use any ground meat of your choice such as chicken, turkey, veal, or pork.
• Cauliflower rice adds fiber and texture while keeping the rolls low-carb and nightshade-free.
• Bone broth enhances flavor and adds nutrients.
• Ensure cabbage leaves are trimmed and blanched properly to prevent tearing during rolling.
• Serve hot as a comforting main dish.

Keywords: nightshade-free, cabbage rolls, ground meat, cauliflower rice, baked cabbage rolls, bone broth, AIP friendly