Paleo Galumpki

Here's a fun one - Where Paleo meets my Polish heritage with a new twist.  Traditionally, Galumpki or Golabki (stuffed cabbage rolls) are made with a filling of beef and rice.  Of course in the Paleo version we lose the rice.  These cabbages are rolled up with a great combo of bison and beef.

For the Galumpki

12 cabbage leaves

1 lb of ground beef

1 lb of ground bison

1 small/med onion

1 green pepper

1x cumin

1x paprika

1x black pepper 

a pinch of sea salt

For the Sauce

4 tomatoes

1/4 cup water

1 or 2 cloves of garlic

1x oregano

.5x paprika

refined coconut oil

Preheat your oven to 350 F.

Set a large pot of water to boil.  Core the cabbage.  When the water reaches the boiling point, blanche the cored cabbage for a few minutes until the leaves soften. Then rinse and set aside to cool.

While you are waiting for the water to boil, get started on making the stuffing and the sauce.

Finely chop the onion, and sauté until it's translucent.  Set it aside to cool.  

Finely chop the green pepper, and hand mix it together with the bison and beef.  Add the spices.  When the onion is cooled sufficiently add it to the meat mixture.

To make the sauce chop the tomatoes and garlic, and add them to a hot sauce pot with the heated coconut oil.  Add the spices and water, and cook until it all coalesces and thickens a little (10 min or so).

As the sauce cooks, hopefully it's time to go back to the cabbage.  Pull the leaves off individually (works best if you start at the bottom). Put a bit of the meat mixture into each cabbage leaf and roll it up like a burrito - folding the edges then wrapping.  You should have enough to yield 12 golumpkis.  

Place the cabbage rolls into a casserole dish and spoon the sauce over the top.  Stick them in the oven for about an hour.   

When you remove them from the oven, re-spoon the sauce from the casserole dish on top, then serve and enjoy your Bison and Beef Golumpki!