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Veal & Pork Cabbage Rolls

Serves 4

Every bite of these cabbage rolls will have your mouth celebrating the flavors of textures that we added to this classic recipe. If you cannot source veal, feel free to use beef or any other ground meat that you have on hand!

Prep Time: 15 minutes
Cooking Time: 45 minutes

8 large Napa cabbage leaves
1 tablespoons ghee or butter
½ medium yellow onion, peeled & diced
3 medium garlic cloves, peeled & minced
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried ground sage
1 teaspoon ground cinnamon
Pinch of nutmeg
½ pound ground veal
½ pound ground pork
2 cups of cauliflower rice
1 14.5-ounce can of fire-roasted diced tomatoes
½ cup canned tomato sauce
¼ cup chopped, toasted walnuts
1 cup fresh parsley, chopped


Preheat your oven to 350 degrees Fahrenheit.

Bring a large stock pot filled halfway with water to a simmer. When simmering, carefully with a pair of tongs, place each Napa cabbage leaf in the water for about 10 seconds and then remove and set on a plate to use later. This will soften your leaves so that they are easy to fill and roll up.

Add ghee or butter to a Dutch oven pot and bring to medium heat.

Add onion and garlic and sauté until soft, about 5 minutes.

Season with sea salt, black pepper, ground sage, cinnamon and nutmeg.

Add ground veal and ground pork to the pot and sauté until the meat is mostly cooked through, about 5-7 minutes.

Add the cauliflower rice and sauté until it begins to soften, about 3 minutes.

Add the diced tomatoes and tomato sauce and stir very well until everything is mixed together.

Turn off the heat and stir in parsley and walnuts.

Spread a scoop of the filling on the bottom of an 8x8” oven-proof baking dish.

Place a big scoop of the filling in the center of a cabbage leaf and carefully roll up, tucking the sides of each roll in so that the filling stays in each leaf.

Arrange cabbage rolls in the baking dish, tightly together. Spread with another scoop of the filling.

Bake in the oven, covered, for 30 minutes.

Remove from the stove and serve hot with fresh parsley, storing any leftovers in a glass container in the fridge for up to 3 days.


Calories: 443
Carbs: 18
Net Carbs: 13
Protein: 25
Fat: 30