Red Meat Allergy Friendly Whole30 Lemon-Pepper Cabbage Roll Bowls
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Learn more →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)
Chef's tipSimilar leanness - use the same amount. Cook ground chicken fully - to 165°F (74°C). - 2 tbsp olive oil, divided
- 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
- 1 tsp kosher salt, plus more to taste
- 1 tsp dried oregano
- ½ tsp smoked paprika
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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