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Recipe of the Week- Chicken & Beef Stuffed Cabbage


  • 1 pound mixed grind (beef & chicken)
  • ½ bag riced cauliflower 
  • Sprinkle of garlic powder, onion powder, 
  • kosher salt & pepper
  • 1 head cabbage


  • 1 15-ounce can tomato sauce
  • 3 teaspoons lemon juice 
  • 4 tablespoons Truvia 
  • Salt & pepper to taste
  • ½ cup raisins (optional)


  1. Boil cabbage head for 1 hour until soft. Let cool and separate leaves from the head. 
  2. Combine the meat grind with riced cauliflower, garlic powder, onion powder, kosher salt, and pepper in a bowl and mix. 
  3. Place 1 tablespoon of meat mixture on a cabbage leaf and roll up. 
  4. Place in a large pot or 9” x 13” baking pan.  
  5. In a small pot combine sauce ingredients and heat until it simmers. Pour sauce over cabbage rolls. 
  6. Cover and either cook on low heat for 1 ½ hours on the stove or bake at 300°F for 2-2 ½ hours. 

Makes 12 stuffed cabbage leaves depending on the size of the cabbage head.

Count 3 stuffed leaves as a protein.

Special thanks to Leah Zonnenshein for this delicious recipe.