Bison and Elk Cabbage Rolls

I cannot rave about these enough. It was pure luck that I had the ingredients in the house to make this and that it actually turned out. Although the prep time is slightly longer than many of my other recipes (comes in at about 45minutes). It’s truly worth it. Another recipe that’s absolutely fantastic to freeze. Feel free to double up on all the ingredients and make a second dish for the freezer (best to freeze them individually for lunches or last minute dinner)

Bison and Elk Cabbage Rolls
Recipe type: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free
Prep time: 
Cook time: 
Total time: 
No rice in this cabbage roll recipe! Switch it up by using a combination of quinoa and millet for a completely different, delicious flavour.
  • 3 cups tomato sauce
  • 1 tablespoon oregano, fresh
  • 1 cup red onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon coconut oil
  • ½ teaspoon basil, dried
  • 1 tablespoon coconut oil
  • 1 cup red onion, diced
  • 2 cloves garlic, minced
  • 1 large head cabbage, cored and scalded in hot water so the leaves are easy to separate
  • 1 lb ground bison
  • 1 lb ground elk
  • 1 cup quinoa, rinsed
  • 1 cup millet, rinsed
  • 2 medium eggs
  • ¼ teaspoon himalayan rock salt
  • pinch pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  1. Preheat the oven to 350F
  2. Melt coconut oil and sauté onions and garlic for 1-2 minutes before adding oregano, tomato sauce, salt and pepper. Simmer for 10 minutes and remove from heat
  3. To make the stuffing, in a medium skillet melt the coconut oil over medium-high heat. Add the onions and cook, stirring, until caramelized, about 5 minutes. Add the garlic, and cook, stirring, until for 1 minute. Remove from the heat and let cool slightly
  4. Lay the cabbage leaves, rib side down, on a flat work surface. Remove rib or shave down leaf to make leaf easy to roll
  5. In a large bowl, combine the bison, quinoa, millet, eggs, salt, pepper, oregano, thyme and cooked onion and garlic mixture. Mix well with your hands (do it, you’ll like it – it’s therapeutic)
  6. Line a large baking dish or roaster with coconut oil and lay some cabbage leaves on the bottom.
  7. One at a time, spoon the filling into the center of the cabbage leaves, about ¼ cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a single layer in the baking dish. Repeat with the remaining ingredients. Pour sauce over the rolls, cover casserole dish with glass lid, and bake until the meat is cooked through and the rolls are tender, about 2 hours
  8. Remove from the oven and serve
  9. (optional: serve sprinkled with fresh chives and dairy-free sour cream)


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  1. do you know how many servings this makes?
    i want to try it for my family next week at the beach. :)

    • Hi Anna – it serves 6. Enjoy the beach!

  2. ahhh snnnap! Cabbage rolls! How did I never come across this before!
    As a Polish girl – I love me some good cabbage rolls :) Never heard of doing in with elk and bison…I shall have to get my hands on some :)

  3. I absolutely love cabbage rolls, but never tried them with bison and elk. I grow up eating them with lean ground beef and rise. And also picked whole cabbage(head), which I did it last year and now I am just letting it sit in a boiling hot water, salt and vinegar for few hours:))) easy and fast!
    Your photography is just amazing! I enjoy reading your blog!

    • Mmm that sounds delicious! I’m a huge fan of cabbage too! Do you just eat it straight out of the boiling water + salt + vinegar? Thanks for the kind words, I’m glad you enjoyed the read! Hope to see you on here again soon!