Unstuffed Cabbage Roll Stew

It’s one pot. It’s Whole 30. It’s low carb. It’s hearty and simple and delicious. What’s not to love?

UNstuffed Cabbage Roll Stew

You won’t miss the rice in this version of the comfort food classic. And if you have an Instant Pot, this is the stew for you. All the hottest hashtags apply! It could also easily be made on your stovetop, and could also be easily adapted for a slow cooker. Like so many soups and stews, it’s even better the next day, of course! I made this version with ground turkey to lighten it up a touch, but feel free to use beef or any other ground meat you prefer.

Unstuffed Cabbage Rolls - A #OnePot, #Whole30 #paleo Stew

Unstuffed Cabbage Rolls – A One Pot, Whole 30 Stew

UNSTUFFED CABBAGE ROLL STEW

1 tablespoon butter (ideally clarified/ghee)
1 large onion, diced
1 large stalk celery, diced
3 cloves garlic, minced
1 pound ground turkey
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 28 ounce can crushed tomatoes
1 14 ounce can diced tomatoes
1 cup chicken broth
2 cups cauliflower, riced
1/2 savoy or green cabbage, chopped

In a large pot, heat the butter over medium high. Add onion and celery and saute until they start to soften, 3-4 minutes. Add garlic and cook 2 more minutes. Add in ground turkey, parsley, salt and pepper, and cook for another 5-7 minutes, breaking up meat as you go, until turkey is almost completely browned.

Pour in all tomatoes, broth, and cauliflower; increase heat to bring to a boil. Reduce to a simmer and add chopped cabbage. Let simmer, uncovered, for 2 hours. Serve with some fresh parsley if you so desire!

Whole30 Unstuffed Cabbage Roll Stew
 
Prep time
Cook time
Total time
 
It's one pot. It's Whole 30. It's low carb and paleo. It's hearty and simple and delicious.
Author:
Recipe type: Entree
Cuisine: Paleo
Serves: 6-8 servings
Ingredients
  • 1 tablespoon butter (ideally clarified/ghee)
  • 1 large onion, diced
  • 1 large stalk celery, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon fresh black pepper
  • 1 28 ounce can crushed tomatoes
  • 1 14 ounce can diced tomatoes
  • 1 cup chicken broth
  • 2 cups cauliflower, riced
  • ½ savoy or green cabbage, chopped
Instructions
  1. In a large pot, heat the butter over medium high. Add onion and celery and saute until they start to soften, 3-4 minutes. Add garlic and cook 2 more minutes.
  2. Add in ground turkey, parsley, salt and pepper, and cook for another 5-7 minutes, breaking up meat as you go, until turkey is almost completely browned.
  3. Pour in all tomatoes, broth, and cauliflower; increase heat to bring to a boil. Reduce to a simmer and add chopped cabbage.
  4. Let simmer, uncovered, for 2 hours. Serve with some fresh parsley if you so desire!

— posted by Anne

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