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Full GAPS Chinese lazy cabbage roll casserole with beef cabbage cauliflower rice and ginger sauce

GAPS Chinese Lazy Cabbage Roll Casserole

A Full GAPS casserole with ground beef, cabbage, cauliflower rice and a smooth ginger-onion-coconut-aminos sauce, baked until bubbling and lightly browned.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 7 servings
Course: Casserole, Dinner, Main Course
Cuisine: Chinese-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 2 tablespoons ghee, natural non-hydrogenated coconut oil, or rendered animal fat for cooking the onions
  • 1 tablespoons ghee, natural non-hydrogenated coconut oil, or rendered animal fat for reducing the cauliflower rice
  • 3 medium onions chopped
  • 1 1/2 teaspoons natural sea salt
  • 6 cups cabbage thinly sliced, then cut in half lengthwise
  • 12 ounces plain cauliflower rice frozen is fine, with nothing added
  • 1 1/2 pounds ground beef
  • 2/3 cup pure additive-free coconut aminos use a checked complete current label
  • 1/4 cup homemade GAPS meat stock prepared separately from raw meaty parts
  • 1/3 cup fresh ginger root finely chopped; no need to peel
  • 1 teaspoon ground dried ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder optional
  • 1/4 teaspoon white pepper optional; or use 1/2 teaspoon black pepper
  • chopped fresh cilantro for serving

Equipment

  • Large wide sauté pan or low pot
  • Bowls for cooked components
  • Blender
  • 9-by-13-inch baking dish
  • Spatula and broad mixing spoon
  • Food thermometer and measuring tools

Method
 

  1. Cook the onions in 2 tablespoons of the fat in a large wide pan over medium-high heat for about 8 minutes, until soft and translucent. Lower the heat if they begin to brown. Transfer to a bowl.
  2. Cook the cauliflower rice in the remaining 1 tablespoon fat over medium heat for 8 minutes, until visible steam slows and no loose water remains. Lower the heat near the end if it begins sticking. Transfer to a bowl.
    Cauliflower rice reduced in an Artichaut skillet with translucent cooked onions held separately
  3. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with a permitted cooking fat.
  4. Cook the ground beef and sea salt in the same pan over medium-high heat for about 5 minutes, breaking it into small crumbles, until most pink is gone.
  5. Return the cauliflower rice. Add the ground ginger, cumin and optional garlic and pepper. Cook 2 to 3 minutes, until the beef has no remaining pink and the spices smell fragrant. Remove from the heat.
  6. Blend the coconut aminos, meat stock, fresh ginger and 2 cups of the cooked onions on medium speed for 30 seconds, until completely smooth and about the thickness of applesauce.
  7. Add the raw cabbage, remaining onions and blended sauce to the beef and cauliflower. Toss until every cabbage ribbon is coated; use a large bowl if the pan is too small.
  8. Spread the mixture in the prepared baking dish and smooth the top gently without packing it down.
    Raw cabbage beef cauliflower rice and ginger sauce assembled in an Artichaut baking dish before the oven
  9. Bake for about 45 minutes, until the edges and center bubble, the cabbage is tender, the top is lightly browned and the center reaches 165°F.
  10. Rest for about 10 minutes. Top with chopped fresh cilantro if using, then serve.

Notes

  • Use cauliflower rice, not grain rice. Cook it separately for 8 minutes so the casserole does not become watery.
  • Use coconut aminos with a checked complete label. The current Coconut Secret/Nutiva Organic Original label checked for this post lists organic coconut tree sap and sea salt.
  • Soy sauce, tamari and heated seed oils are not alternatives on this Full GAPS card.
  • Make ahead: cover and refrigerate the components or assembled casserole promptly for up to 2 days. A chilled casserole may need about 5 extra minutes; rely on a bubbling 165°F center.
  • Cool leftovers promptly, cover and refrigerate. Reheat covered until the center is hot.

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