For this recipe, I took inspiration from other recipes I found online and then made it my own. You may be surprised at the ingredients because a couple of them are not typical for cabbage roll recipes. But let me tell you, it’s damn good!
I used wild moose meat from the Yukon! You could also use bison or grass fed beef.
1 – 1 1/2 lbs wild moose meat
1 1/2 cups chopped white onion
1/2 cup finely diced water chestnuts
1/4 cup water or broth (broth must be paleo friendly – gluten, sugar and soy free)
8 pieces of cooked and crumbled bacon (as natural as you can find)
2 eggs (organic)
Salt and pepper
1/2 batch of Paleo Tomato Basil Sauce
Fry bacon, crumble and set aside. Boil cabbage in water for a few minutes until the leaves start falling off. Take out of water and let cool and dry.
In large bowl, mix raw meat, chopped onion, diced water chestnuts, water or broth, eggs, crumbled bacon and salt and pepper.
Once cabbage has cooled, leaves should come off easily. Pull apart and fill each leaf with meat mixture. Roll and place in slow cooker.
Once the bottom of the slow cooker is lined with cabbage rolls, top with tomato sauce and repeat. You will end up with roughly 3-4 layers depending how big your rolls are.
Cook on low for at least 9 hours and up to 12 hours. Check after 9 hours to see if meat is still pink on the inside. Mine took roughly 12 hours, but it will depend on how big your rolls are and how good your slow cooker is! (mines crap)
Let cool and store in fridge or freezer. Makes roughly 4-5 servings! Great for lunches or meals on the go.
You will probably have leftover cabbage, which you can use for my bacon fried cabbage and onions recipe!