Pork-Stuffed Cabbage Rolls
Pear and Apple Salad
Ingredients
- 12 large cabbage leaves
- 3 Tbsp avocado oil
- 2 lb ground pork
- 1 large onion, chopped
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 (14.5-oz) can fire-roasted diced tomatoes, drained
- 2 Tbsp chopped fresh parsley
Instructions
- Arrange cabbage leaves in a steamer basket over boiling water.
- Cover and steam 2 minutes or until leaves are tender.
- Heat 1 Tbsp oil in a large skillet; add pork to skillet. Cook 5 minutes or until pork is no longer pink; drain.
- Add 2 Tbsp oil, onion, garlic, salt and pepper to skillet.
- Cook 4 minutes; add tomatoes, and cook 4 minutes or until onions are tender.
- Return pork to skillet; stir in parsley.
- Spoon mixture down center of each cabbage leaf.
- Roll up filled cabbage leaves; place, seam side down, on a platter to serve.
Side Dish Ingredients
- 2 Tbsp raw honey
- 2 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- ¼ tsp ground cinnamon
- 3 pears, cored and sliced
- 3 apples, cored and sliced
- ¼ cup chopped raw pecans
Side Dish Instructions
- Whisk together honey, lemon juice, oil and cinnamon in a serving bowl.
- Add pears, apples and pecans; toss to coat.
- Serve pear salad with cabbage rolls.
Paleo Meal Plan
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