Cajun Paleo "Unrolled" Cabbage Rolls

This recipe reminds me so much of my Granny's Cabbage Rolls.  I've never had the skill or the patience to make rolls like my sister and Granny, so I had to "unroll" them!  ;)  My Granny would be proud!  Hope you enjoy!

 

Ingredients

• 1 to 2 Tbsp. organic extra virgin coconut oil
• 1 1/2 lbs. grass fed ground beef
• 1 lb. med. gumbo size shrimp
• 1 to 1 1/2 cups trinity (chopped onion, bell peppers, celery)
• 2 cloves minced garlic or 2 teaspoons garlic powder
• 1 head of green cabbage, washed and chopped
• 1 can of Rotel
• 1 cup tomato puree or sauce
• 1 head of grated cauliflower (To make cauliflower rice, just grate the top of cauliflower into skillet.)
• 1 Tbsp. Cajun Seasoning (see below)
• Pink Himalaya salt and pepper to taste

Directions

1. On med. high heat, saute trinity in the coconut oil until soften and lightly golden.  Add Rotel with juice and continue to saute until softened.
2. Add ground meat to skillet and brown.
3. Add tomato puree, garlic/powder, chopped cabbage, cauliflower rice, Cajun seasoning, and salt/pepper.  Continue to saute mixture until cabbage softens and all ingredients are incorporated.
   
 

4. This is when you can continue to cook in skillet until done or add to Crockpot.  I cooked mine in Crockpot for 3 hours on high, b/c I've had a ton of stuff to do and don't feel like watching a skillet.
5. After cooking for 2 1/2 hours, I added my shrimp and cooked the last 30 mins. or until shrimp are just done.  (Cooking shrimp too long will make them tough.)
6. Serve and enjoy!

How to Make Your Own Cajun Seasoning (from Emeril):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• (Yields about 2/3 c.)