Vegetarian Whole30 Smoked Paprika Cabbage Roll Bowls
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Learn more →Ingredients
4 servings
For the bowls
- 1 small head green cabbage (about 2 lb), cored and thinly sliced
- 1 ½ lb ground beef (85% lean)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp dried thyme
- ¼ tsp black pepper
- 1 tsp salt
- 1 can (14.5 oz) diced tomatoes, with juices
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
For the cauliflower rice
- 1 large head cauliflower (about 2 lb), cut into florets
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, chopped (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.
- 2
Heat 1 tbsp olive oil in the 12-inch skillet over medium-high heat until shimmering. Add the cauliflower rice and 1/4 tsp salt, spread into an even layer, and cook undisturbed for 3 minutes, then stir and cook for 2–3 minutes more, until the cauliflower is just tender and any moisture has evaporated. Transfer to a bowl and set aside; wipe out the skillet.
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