Mold Detox Friendly Whole30 Lemon-Pepper Cabbage Roll Bowls

Total time50 min

Prep time20 min

Cook time30 min

Mold Detox Friendly Whole30 Lemon-Pepper Cabbage Roll Bowls

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Ingredients

4 servings

For the bowls

1 medium head green cabbage (about 2 lb), cored and roughly chopped into 1-inch pieces
1 ½ lb ground beef (85% lean)
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
½ cup chicken broth
2 tbsp lemon juice (from about 1 lemon)
1 tsp lemon zest
1 ½ tsp coarsely ground black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
1 tsp kosher salt, plus more to taste
1 tsp dried oregano
½ tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.

For the cauliflower rice

1 medium head cauliflower (about 2 lb), cut into florets
1 tbsp olive oil
¼ tsp kosher salt

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges (optional)

Instructions

1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Set aside.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cauliflower rice and 1/4 tsp kosher salt, spread into an even layer, and cook undisturbed for 2 minutes, then stir and cook for 2–3 minutes more until the cauliflower is just tender and any excess moisture has evaporated. Transfer to a bowl and cover loosely to keep warm.

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