Bison and Elk Cabbage Rolls
Recipe type: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free
Prep time: 
Cook time: 
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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)
Recipe by Healthful Pursuit at