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Mexican cabbage roll casserole for Full GAPS in an Artichaut baking dish
Ebonie Garnica

Mexican Cabbage Roll Casserole for Full GAPS

An eight-serving Full GAPS casserole with chopped cabbage, ground beef, cauliflower rice, homemade red salsa, pure spices, beef tallow, and optional cultured cheddar.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: GAPS, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups green cabbage thinly sliced, then chopped into 3/4- to 1-inch pieces
  • 1 1/2 pounds ground beef plain and unseasoned
  • 2 cups homemade additive-free red salsa mild, medium, or spicy
  • 12 ounces plain frozen cauliflower rice cauliflower only
  • 1/4 cup pure tomato paste no sugar, starch, preservatives, or flavor blend
  • 2 tablespoons beef tallow divided
  • 1 tablespoon dried oregano pure single herb
  • 2 teaspoons ground cumin pure single spice
  • 1 1/2 teaspoons sea salt natural and unprocessed
  • 1 teaspoon chili powder optional; pure additive-free spice blend
  • 1/2 teaspoon garlic powder pure single ingredient
  • 1/4-1/2 teaspoon black pepper to taste
  • 3 cups raw or properly cultured cheddar cheese freshly grated; optional, included in the photographed branch

Equipment

  • Le Creuset Signature 10.25-inch Artichaut skillet or large skillet
  • Le Creuset Heritage 4-quart rectangular Artichaut dish or 9 x 13-inch baking dish
  • Broad spatula
  • Large mixing bowl, if needed
  • Cutting board and sharp knife
  • Measuring cups and measuring spoons
  • Heat-safe trivet

Method
 

  1. Cook the frozen cauliflower rice in half the measured tallow over medium heat for 8 minutes, until thawed and the released water has evaporated. Transfer to a bowl.
  2. Heat the oven to 350°F (175°C).
  3. Add the beef, the remaining tallow, and sea salt to the skillet. Cook over medium-high heat, breaking up the beef, until most pink is gone, about 5 minutes. Add the cauliflower rice, oregano, cumin, optional chili powder, garlic powder, and black pepper. Cook 2 to 3 minutes, until fragrant, then remove from heat.
    Ground beef cauliflower rice and spices in an Artichaut skillet
  4. Add the raw chopped cabbage, homemade salsa, and tomato paste. Stir until the cabbage and beef mixture are evenly coated.
  5. Transfer to the Artichaut rectangular baking dish and smooth the top.
    Unbaked Mexican cabbage roll casserole before cheese in an Artichaut dish
  6. Bake for 30 minutes.
  7. Add the optional grated cheddar, or leave the casserole uncovered without it. Bake about 15 minutes more, until the sides bubble and the middle is hot and tender. With cheese, the top should be melted with golden spots.
  8. Serve on its own or add only chosen compatible toppings at the table.

Notes

Full GAPS: Use homemade additive-free red salsa, pure tomato paste and spices, beef tallow, and optional raw or properly cultured cheddar when tolerated. Do not use commercial salsa, heated avocado oil, starch, sugar, grains, rice, or packaged seasoning.
Photographed branch: The photos include the optional cheddar. The base casserole and timing remain the same when the cheese is omitted.
Scaling: The 2x control doubles all measured ingredients to 12 cups cabbage, 3 pounds beef, 4 cups salsa, 24 ounces cauliflower rice, one-half cup tomato paste, 4 tablespoons tallow, and 6 cups optional cheese. Use two baking dishes or work in batches rather than overfilling one dish.
Storage: Refrigerate covered portions up to 5 days. Freeze serving-size portions up to 3 months. Thaw in the refrigerator and reheat covered at 300°F for 20 to 25 minutes, until hot through the center.

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