Friday, November 20, 2015

Crockpot Stuffed Cabbage (Paleo/Whole30)

I am on the struggle bus lately. I am being pulled in a lot of different directions and being what I want to be at all of them is getting increasingly hard. My head/logic is saying that it is ok that my workouts are taking a back seat and being reduced to 3 days a week, sometimes for only 30 minutes. My time working to compete at a level I want is done- after all, I am trying to keep up with people who get to spend more time training, and have responsibilities which are different than mine. But I have been trying to listen to my head lately and my heart is saying I am not done yet! I am not ready to let it go!! I realize I am not going to be a Games athlete, but I am not done reaching my potential in the sport. I have been trying to come to grips with it being ok, trying to take a step back for a few weeks now, but I honestly just can't... it is frustrating to watch other people train like I want to train and know that I wasn't done trying to be better. So now I have a new plan... I am doing my squats, etc. at home, I am going to Olympic lift when I can on the weekends, and I am bringing Charlie to the box with me to just get the WOD in more than twice a week. I have always been stubborn and strong-willed, I obviously still am and I see it in my child. I have an incredible support system, but every school year brings a new challenge with work and adjustments with my toddler. So far so good bringing her with me... I have gone twice and set her up in her pack and play with snacks, coloring and an iPad. The first day she interrupted my workout three times in 18 minutes but yesterday I did the whole thing (12 minutes lol) without issue. I can do this- or at least say I tired.

Stuffed cabbage has been in my life for at least eight years... my ex-husband had a polish side... but I was vegetarian our entire relationship and never ate the famed "golabki."Because I am trying to make this a paleo/Whole30 recipe I have not included rice in the recipe. But the carrots are a sweet touch that make them my own. I also made my sauce with meat because more meat means more gains. 

Crockpot Stuffed Cabbage

(Printable Version)


- 1 lb Ground Beef
- 1 lb Ground Pork (I used plain, not sausage)
- 2 Carrots, peeled and grated
- 1 Small Sweet Onion, grated
- 2 Garlic Cloves, minced or grated
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper

Grate the vegetables and mix all of the ingredients in a large bowl.

Sauce (this makes double what I used so I froze the rest)

You could also just use the canned tomato products and forget the meat and cooking :)

- 1 lb Sausage, loose
- 1 Small Sweet Onion, chopped
- 2 Garlic Cloves
- 28-ounce Can Crushed Tomatoes
- 28-oz Can Tomato Sauce
- 10 oz Can Tomato Paste
- 1 1/2 tsp Italian Seasoning
- 2 tsp Salt
- 1/2 tsp Black Pepper

1. Heat a large dutch oven over medium heat. Add in a drizzle of olive oil and cook the onions and garlic until translucent. Add the sausage and cook through. 
2. Add the remaining ingredients and simmer 20-30 minutes.  

Boiling the Cabbage:

1.  In a large stock pot boil water. Core the cabbage and place it in the water. Within 5 minutes the outer leaves will start to soften. As they get soft peel them off, keeping them whole. I rolled as I peeled, but you could peel 12-15 leaves and then begin. If the leaves become too soft just discard them and using ones closer to the middle. This entire process took me less than 10 minutes. 


1. In a slow-cooker, add half the sauce.
2. Depending on the size of the leaves, add two tablespoon fulls of filling to the end closest to where the core was. Fold in the sides and roll it tight like a burrito. Place it fold side down in the slow cooker.
3. Continue until you are out of meat. You should have between 10-12 cabbage rolls. Top everything with the remaining sauce. Cook on LOW 6-8 hours. 

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