30+ Nutritious Sunday Paleo Cabbage Recipes to Try Next Weekend

Sundays are a special time, a day for slowing down, gathering with loved ones, and indulging in hearty meals that bring comfort and nourishment.

Whether you’re preparing brunch, lunch, or dinner, incorporating nutrient-rich ingredients like cabbage into your Sunday menu can add variety, flavor, and a healthy boost.

Cabbage, a versatile cruciferous vegetable, is an excellent base for paleo recipes. It’s naturally gluten-free, low in carbs, and loaded with vitamins, fiber, and antioxidants.

Best of all, it pairs beautifully with a wide range of proteins and seasonings to create satisfying meals for any palate.

In this collection, we’ve rounded up over 30 paleo-friendly cabbage recipes perfect for your Sunday meal planning.

From savory cabbage stir-fries and refreshing salads to hearty soups and comforting casseroles, these recipes will inspire you to make the most of this versatile vegetable.

30+ Nutritious Sunday Paleo Cabbage Recipes to Try Next Weekend

With over 30 paleo cabbage recipes at your fingertips, you’ll have no shortage of tasty and nutritious options to enjoy on a Sunday.

Whether you’re in the mood for something light and fresh or rich and hearty, cabbage can be transformed into a dish that suits every craving and dietary preference.

These recipes are simple enough for a casual Sunday lunch and robust enough to serve as the star of a cozy family dinner.

Embrace the versatility of cabbage and make it a staple on your Sunday menu. Your taste buds, body, and the whole family will thank you!

Don’t forget to experiment with seasonings, proteins, and cooking methods to discover your favorite cabbage recipes.

Share your Sunday creations with friends and family, and start a new tradition of wholesome, flavorful meals that set the tone for a wonderful week ahead.

Savory Paleo Cabbage Stir-Fry

This quick and delicious paleo cabbage stir-fry is perfect for Sunday meal prep or a light dinner. Packed with vegetables, lean protein, and paleo-friendly seasonings, it’s a nutritious and satisfying choice that comes together in under 30 minutes.

Ingredients:

• 1 medium green cabbage, thinly sliced
• 2 medium carrots, julienned
• 1 red bell pepper, sliced
• 2 garlic cloves, minced
• 1 lb ground turkey or chicken
• 2 tbsp coconut aminos
• 1 tsp sesame oil (optional)
• 2 tbsp avocado oil
• 1 tsp ground ginger
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

1. Heat avocado oil in a large skillet over medium-high heat.
2. Add ground turkey or chicken, breaking it into small pieces, and cook until browned. Remove from the skillet and set aside.
3. In the same skillet, add more avocado oil if needed and sauté garlic, ginger, and carrots for 2-3 minutes.
4. Add the cabbage and bell pepper to the skillet and cook until softened but still crisp, about 5 minutes.
5. Return the cooked turkey to the skillet and mix well.
6. Stir in coconut aminos and sesame oil (if using), and season with salt and pepper.
7. Garnish with green onions and serve immediately.

This stir-fry is a wholesome way to incorporate cabbage into your Sunday paleo menu. The combination of flavors and textures makes it a hearty yet healthy meal option.

Paleo Stuffed Cabbage Rolls

A comforting Sunday dinner, these paleo stuffed cabbage rolls are filled with seasoned ground beef and cauliflower rice, wrapped in tender cabbage leaves, and baked in a flavorful tomato sauce.

Ingredients:

• 1 large head of cabbage
• 1 lb ground beef
• 1 cup cauliflower rice
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 can (14 oz) diced tomatoes
• 1 cup tomato sauce (paleo-approved)
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of water to boil. Carefully remove 10-12 cabbage leaves and blanch them for 2 minutes. Drain and set aside.
3. In a skillet, heat olive oil and sauté onions and garlic until softened. Add ground beef, cauliflower rice, paprika, oregano, salt, and pepper. Cook until beef is browned.
4. Lay a cabbage leaf flat and place 2-3 tablespoons of the beef mixture at the center. Roll tightly and tuck in the edges. Repeat with all leaves.
5. Spread half of the diced tomatoes and tomato sauce at the bottom of a baking dish. Arrange the stuffed rolls on top. Cover with the remaining tomatoes and sauce.
6. Cover with foil and bake for 40 minutes. Uncover and bake for another 10 minutes.
7. Serve warm and enjoy this paleo twist on a classic dish.

These stuffed cabbage rolls are a wonderful way to transform humble ingredients into a crowd-pleasing meal that’s both satisfying and paleo-friendly.

Paleo Cabbage and Bacon Soup

This hearty cabbage and bacon soup is a Sunday favorite that combines smoky bacon with tender cabbage in a nourishing broth. Perfect for cozy evenings or as part of your weekly paleo prep.

Ingredients:

• 6 slices of thick-cut bacon, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium head of cabbage, chopped
• 4 cups chicken bone broth (paleo-approved)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the onion, garlic, carrots, and celery to the pot and sauté in the bacon fat until softened, about 5 minutes.
3. Stir in the chopped cabbage and cook until slightly wilted.
4. Add the bone broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.
5. Stir the bacon back into the soup before serving.

This soup is rich in flavor and packed with nutrients, making it a perfect addition to your Sunday paleo meal rotation. Pair it with a fresh green salad for a complete meal.

Garlic Roasted Cabbage Steaks

These garlic roasted cabbage steaks are a simple yet flavorful paleo side dish or light main course. With crispy edges and tender centers, they’re perfect for a wholesome Sunday meal.

Ingredients:

• 1 large green cabbage, cut into 1-inch thick slices
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place cabbage slices on the prepared baking sheet.
3. In a small bowl, mix olive oil, garlic, paprika, cumin, salt, and pepper. Brush this mixture generously over both sides of each cabbage steak.
4. Roast for 20 minutes, flip, and roast for another 15-20 minutes until the edges are crispy and caramelized.
5. Garnish with fresh parsley and serve warm.

These roasted cabbage steaks are both visually appealing and incredibly tasty, making them an ideal addition to any Sunday paleo menu.

Paleo Cabbage and Sausage Skillet

This one-pan cabbage and sausage skillet is a flavorful paleo recipe that’s quick to prepare and perfect for a filling Sunday dinner. It’s loaded with savory sausage, tender cabbage, and vibrant spices.

Ingredients:

• 1 lb paleo-approved sausage (chicken, pork, or turkey), sliced
• 1 medium head of cabbage, shredded
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp avocado oil
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Salt and pepper to taste

Instructions:

1. Heat avocado oil in a large skillet over medium-high heat.
2. Add sausage slices and cook until browned. Remove and set aside.
3. In the same skillet, add onion and garlic, and sauté until fragrant.
4. Add shredded cabbage, paprika, red pepper flakes, salt, and pepper. Stir and cook until cabbage is tender and slightly caramelized, about 10 minutes.
5. Return sausage to the skillet and mix well. Cook for an additional 5 minutes to blend flavors.

This hearty skillet dish is ideal for Sunday nights when you crave a cozy and nourishing paleo meal.

Paleo Cabbage Fried Rice

This paleo cabbage fried rice replaces traditional grains with finely shredded cabbage for a low-carb, nutrient-packed alternative. It’s quick, flavorful, and perfect for a Sunday meal prep.

Ingredients:

• 1 small head of cabbage, finely shredded
• 2 eggs, whisked
• 1 cup cooked chicken or shrimp, chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1/2 cup green peas (optional)
• 2 tbsp coconut aminos
• 2 tbsp avocado oil
• 1 tsp sesame oil (optional)
• Salt and pepper to taste
• Green onions, chopped, for garnish

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add eggs and scramble until just set. Remove and set aside.
2. Add the remaining oil to the skillet and sauté garlic and carrots until softened.
3. Add shredded cabbage and cook until tender, about 5 minutes.
4. Stir in cooked chicken or shrimp, peas (if using), coconut aminos, and sesame oil. Mix well and cook for another 3 minutes.
5. Return scrambled eggs to the skillet and season with salt and pepper. Stir to combine.
6. Garnish with green onions and serve warm.

This cabbage fried rice is a versatile and healthy option for Sunday meals, offering the comfort of a classic dish while staying paleo-friendly.

Paleo Cabbage and Apple Slaw

This refreshing paleo cabbage and apple slaw is a perfect side dish for Sunday lunches or dinners. With a sweet and tangy flavor and a crunchy texture, it pairs wonderfully with grilled meats or as a standalone dish.

Ingredients:

• 1 small green cabbage, thinly sliced
• 2 medium apples, julienned (use a tart variety like Granny Smith)
• 1 medium carrot, grated
• 1/4 cup chopped fresh parsley
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp honey (optional, for added sweetness)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine sliced cabbage, apples, grated carrot, and parsley.
2. In a separate bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Let sit for at least 10 minutes to allow flavors to meld. Serve chilled or at room temperature.

This slaw is a versatile dish that’s light, nutritious, and perfect for a Sunday picnic or a quick side to complement your main course. The apples add a subtle sweetness that balances the tangy cider vinegar beautifully.

Paleo Cabbage and Mushroom Sauté

This paleo cabbage and mushroom sauté is an easy, nutrient-rich dish that’s perfect for Sunday brunch or dinner. It’s full of earthy flavors and makes a great side or a light main course.

Ingredients:

• 1 medium head of cabbage, chopped
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 3 tbsp avocado oil or ghee
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh lemon juice, for serving (optional)

Instructions:

1. Heat avocado oil or ghee in a large skillet over medium heat.
2. Add the onion and garlic and sauté until softened and fragrant.
3. Stir in the mushrooms and cook until they start to brown, about 5-6 minutes.
4. Add the chopped cabbage and thyme. Cook, stirring occasionally, until cabbage is wilted and slightly caramelized, about 8-10 minutes.
5. Season with salt and pepper and drizzle with fresh lemon juice before serving for an added burst of flavor.

This sauté is a simple yet hearty dish that complements any protein and is perfect for adding variety to your paleo Sunday meals.

Paleo Cabbage and Shrimp Stir-Fry

This paleo cabbage and shrimp stir-fry is a flavorful, quick, and easy dish, perfect for a healthy Sunday dinner. Packed with protein and vegetables, it’s a well-rounded, light, and satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 medium head of cabbage, shredded
• 1 red bell pepper, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp avocado oil
• 2 tbsp coconut aminos
• 1 tsp sesame oil (optional)
• Salt and pepper to taste
• Green onions, chopped, for garnish

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove and set aside.
2. Add the remaining oil to the skillet and sauté garlic and ginger for 1 minute.
3. Add red bell pepper and shredded cabbage, stirring frequently, until the cabbage is tender, about 5-6 minutes.
4. Return the shrimp to the skillet and drizzle with coconut aminos and sesame oil (if using). Cook for another 2 minutes, stirring well.
5. Season with salt and pepper, garnish with green onions, and serve warm.

This shrimp stir-fry is an excellent addition to your Sunday meal plan, providing a delightful blend of textures and flavors that make it feel like a special treat.

Paleo Cabbage and Bacon Skillet

This paleo cabbage and bacon skillet is a flavorful, hearty dish that is perfect for a Sunday brunch or light dinner. The crispy bacon adds a savory, smoky flavor that pairs beautifully with the tender cabbage.

Ingredients:

• 1 lb thick-cut bacon, chopped
• 1 medium head of cabbage, shredded
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh chives, chopped, for garnish

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon pieces and set them aside, leaving about 2 tablespoons of bacon fat in the skillet.
2. Add the sliced onion and garlic to the skillet and sauté for 2-3 minutes until fragrant and translucent.
3. Add the shredded cabbage and smoked paprika to the skillet, and stir to coat the cabbage in the bacon fat. Cook for 8-10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
4. Return the cooked bacon to the skillet and mix well. Season with salt and black pepper to taste.
5. Garnish with fresh chives before serving.

This skillet dish is rich in flavor, offering a satisfying combination of textures and a smoky, savory profile that’s perfect for a comforting Sunday meal.

Paleo Cabbage and Sweet Potato Hash

This paleo cabbage and sweet potato hash is a vibrant and nutritious dish that makes a great addition to any Sunday breakfast or brunch table. It’s hearty, slightly sweet, and pairs well with eggs or as a stand-alone meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 small head of cabbage, shredded
• 1 red bell pepper, diced
• 1 large onion, chopped
• 3 tbsp avocado oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook, stirring frequently, for 8-10 minutes or until they start to soften.
2. Add the chopped onion and red bell pepper to the skillet and continue to cook for 4-5 minutes until they are tender.
3. Stir in the shredded cabbage, cumin, paprika, salt, and black pepper. Cook for an additional 5-6 minutes until the cabbage is tender and slightly caramelized.
4. Drizzle the remaining oil over the hash and stir to combine. Adjust seasoning as needed.
5. Garnish with fresh cilantro before serving.

This hash is an excellent way to combine the sweetness of sweet potatoes with the earthiness of cabbage, creating a balanced, satisfying meal ideal for a Sunday brunch or dinner.

Paleo Spicy Cabbage and Ground Turkey Stir-Fry

This paleo spicy cabbage and ground turkey stir-fry is full of bold flavors and satisfying textures. It’s quick, easy to make, and perfect for a nourishing Sunday dinner that is both healthy and full of flavor.

Ingredients:

• 1 lb ground turkey
• 1 medium head of cabbage, shredded
• 1 carrot, julienned
• 1/2 cup snow peas, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp avocado oil
• 2 tbsp coconut aminos
• 1 tbsp chili garlic sauce (or more to taste)
• 1/2 tsp ground coriander
• Salt and black pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it apart as it cooks until browned and cooked through. Remove and set aside.
2. Add the remaining oil to the skillet. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
3. Add the julienned carrot and chopped snow peas, and cook for 2-3 minutes.
4. Stir in the shredded cabbage and cook until slightly wilted, about 4-5 minutes.
5. Return the cooked turkey to the skillet. Add coconut aminos, chili garlic sauce, coriander, salt, and black pepper. Stir to combine and cook for an additional 2-3 minutes.
6. Garnish with fresh cilantro before serving.

This stir-fry is packed with protein and vegetables and has a satisfying kick from the chili garlic sauce, making it an ideal way to spice up your Sunday meal.

Paleo Cabbage and Sausage Skillet

This paleo cabbage and sausage skillet is a hearty and satisfying dish that makes a perfect Sunday lunch or dinner. The savory flavors of the sausage blend beautifully with the sweetness of the cabbage, creating a comforting meal that’s easy to prepare.

Ingredients:

• 1 lb paleo-friendly sausage (e.g., turkey or chicken sausage), sliced
• 1 medium head of cabbage, shredded
• 1 large onion, thinly sliced
• 2 tbsp avocado oil
• 1/2 tsp dried oregano
• 1/2 tsp ground thyme
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the sausage slices and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
2. Add the remaining oil to the skillet and sauté the sliced onion until softened, about 3-4 minutes.
3. Add the shredded cabbage and oregano. Cook, stirring occasionally, for 8-10 minutes or until the cabbage is tender and starting to caramelize.
4. Return the cooked sausage to the skillet and stir well. Add ground thyme, salt, and black pepper. Cook for an additional 2-3 minutes to meld the flavors.
5. Garnish with chopped parsley before serving.

This skillet dish is both simple and flavorful, making it an excellent option for a cozy Sunday meal. The combination of savory sausage and sweet cabbage creates a balanced and satisfying dish.

Paleo Cabbage Rolls with Ground Beef

These paleo cabbage rolls are filled with a flavorful mixture of ground beef and seasonings, then baked until tender and infused with rich, savory flavors. They are an ideal Sunday dinner that’s hearty and comforting.

Ingredients:

• 1 large head of cabbage
• 1 lb ground beef (grass-fed if possible)
• 1/2 cup cooked cauliflower rice
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 1/2 cup tomato sauce (sugar-free)
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of water to a boil. Remove the core from the cabbage and gently separate the leaves. Blanch the leaves for 1-2 minutes or until they become pliable. Drain and set aside.
3. In a skillet over medium heat, sauté the onion and garlic until softened, about 3 minutes. Add the ground beef and cook until browned. Stir in the cooked cauliflower rice, paprika, oregano, salt, and black pepper.
4. Place a spoonful of the beef mixture in the center of each cabbage leaf. Roll the leaf around the filling, tucking in the edges to create a tight roll.
5. Place the cabbage rolls seam-side down in a baking dish. Pour the tomato sauce over the top and drizzle with lemon juice if using.
6. Cover the dish with foil and bake for 30-35 minutes, or until the cabbage is tender.

These cabbage rolls are perfect for a nourishing and filling Sunday dinner. The tomato sauce adds a subtle tang that complements the rich flavors of the beef filling.

Paleo Cabbage and Avocado Salad with Lime Dressing

This refreshing paleo cabbage and avocado salad is a light, nutrient-rich dish that makes an excellent side for a Sunday brunch or as a standalone meal on a warm day. The avocado adds a creamy texture while the lime dressing brightens the flavors.

Ingredients:

• 1 medium head of cabbage, thinly sliced
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 3 tbsp olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp cumin powder
• Salt and black pepper to taste

Instructions:

1. In a large mixing bowl, combine the shredded cabbage, diced avocado, red onion, cherry tomatoes, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin powder, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine, making sure not to mash the avocado.
4. Serve immediately or chill for up to 1 hour for a more developed flavor.

This salad is vibrant and satisfying, with the cabbage providing crunch and the avocado adding creaminess. The lime dressing brings a bright, zesty contrast, making it a perfect complement to a variety of main dishes.

Note: More recipes​ are coming soon!