Paleo Beef Cabbage Roll Recipe

I will call this a (Con)fusion Beef Cabbage Roll. Why?

I basically combined a predominantly European dish (stuffed cabbage) with a Chinese cabbage (Napa cabbage) & stuffed it with a Spanish/Portuguese filling (empanada filling).

Guess what? It was absolutely amazing! I can’t wait to have the leftovers for lunch. You will need to like cumin, otherwise you will have to substitute with another spice. Omit the cheese if you want this to be Paleo.

Paleo Beef Stuffed Cabbage Roll adapted from Fat Free Vegan Kitchen & Dee Dee Pujols

1.5 lb (24oz) Napa Cabbage
2 tablespoons olive oil
1.5 lb (24oz) Ground Beef
1 tablespoon garlic salt (I used 1 tablespoon garlic powder plus 1 teaspoon sea salt instead)
5 cloves garlic, minced
1 small can (6oz) tomato paste
2 tablespoons white vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
4 slices Muenster Cheese, cut each slice into 8 pieces (omit if Paleo)
Boil a pot of water with enough space to immerse your entire cabbage head.

Core the cabbage with a knife to loosen all the leaves. Put entire head into boiling water. Boil for ~8-10 minutes (depending on how large your cabbage head is). When the cabbage is soft, drain in a colander & let cool.
In a large frying pan, heat 1 tablespoon olive oil over medium heat. Add the ground beef & garlic salt.  Cook until the beef is cooked through. Drain the grease & put beef in a clean bowl.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, sea salt, garlic & black pepper. Mix everything together until thoroughly combined & cook for 5 minutes. Add the beef & combine with the sauce over low heat for 5 minutes. The mixture should be moist.
Overlap 2 pieces of cabbage on a plate. Add 3 small pieces of cheese. Add 2 heaping spoonful of the beef. Roll the stem in towards the middle. Fold sides to the middle. Then, roll up to secure.
And there you have it. This tasty bundle of goodness.

Quinoa Sausage Chili Crockpot Recipe

Venturing into the Crock-Pot world can be exhilirating or scary. I’ve never used one before, but upon closer examination, it looks pretty easy. There’s only 4 options on the dial: 4 hr, 6 hr, 8 hr or 10 hr. I mean, how can you really go wrong, right?!? Right?!? Well, if it’s up to me, I’m sure there’s a way for me to mess things up. 😀

Hubby mentioned he ate a quinoa chicken chili recently & thought it was yummy. So I found whatever was in the fridge & pantry to make a Quinoa Sausage Chili recipe. You knew I’m going to wing it, didn’t it? That’s my motto. Find whatever is around the house & use it. I really hate having to run to the store for this & that at the very last minute. And I like using up whatever is around the house first.

So here’s my take on the recipe. Hope you guys like it. 🙂

Quinoa Sausage Chili Crockpot Recipeadapted from The Girl Who Ate Everything


1 (28 oz) can of crushed tomatoes
1 (14 oz) can of tomato sauce
1 (16 oz) bag of black beans (soaked in warm water overnight). Canned would be better, just rinse & drain the liquid.
1 (15 oz) can of chick peas (garbanzo beans), rinsed and drained
5 cloves of minced garlic
1 cup sliced orange & red baby bell peppers
8 oz sliced mushrooms
2 cups chicken broth (more if the chili is still dry)
6 links of sausages (remove casing & break up the sausage)
2 teaspoons garlic powder
2 teaspoons cumin
1/2 teaspoon red pepper flakes
2-3 teaspoons chili powder
2-3 tablespoons Hot Sauce of your choice (I used Royal Castle Pepper Sauce from Trinidad&Tobago, my favorite!)
1 teaspoon sea salt
1 teaspoon ground pepper
1 cup of quinoa, rinsed
Optional toppings of your choice – cheese, sour cream, avocados, and tortilla strips

Rinse the quinoa (check to see if yours need to be rinsed, mine didn’t) and then add everything into a 6 quart slow cooker. Mix everything up a bit.

Cook for 6-8 hours on low or 4-6 hours on high.

Garnish with the optional cheese, sour cream, avocados, and tortilla strips. I didn’t have any of that, so I just made a side of Garlic Dill Mashed Potatoes. Recipe for that to follow.

The chili came out very tasty. In the future, I would saute the sausages in a frying pan first before adding it into the crock pot.

Warning: Please make sure you don’t touch the metal side of the Crock-Pot. My arm brushed it accidentally & I ended up burning my arm a little bit. I currently have a scar & blister which makes me an unhappy & scarred Munkie.