Ingredients
- 1 large head of green cabbage
- 1/2 tablespoon olive oil
- 2 cups cauliflower rice
- 1/4 cup onions diced
- 1 teaspoon fresh garlic
- 1 pound 90% lean ground beef
- 1/4 cup fresh parsley minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- Pinch of ground nutmeg
- 1 egg whisked
- 2 cups marinara sauce divided
Instructions
- Preheat your oven to 350°F and pour 3/4 cup of the tomato sauce in a 9x13-inch pan.
- Bring a VERY large pot of water to a boil. Once boiling, gently slide in the head of cabbage so it's fully submerged, and cook until the leaves are bright green and pliable, about 4-6 minutes. Drain and let cool while you mix the filling. OR another way to prepare the leaves (my favorite way) is to core the cabbage and freeze the whole head the night before. The next day take it out and let it thaw. You'll get perfect cabbage leaves without boiling!
- Heat the oil in a large pan on medium heat. Add the cauliflower rice, onion, and garlic and cook until everything is light brown and tender, about 5 minutes.
- Add all the remaining ingredients, including the cauliflower mix and only 1/2 cup of the tomato sauce. Stir until well mixed.
- Gently peel 12 leaves off the cabbage and place one flat in front of you. Cut a V shape on the bottom, so you remove the hard part of the cabbage ridge.
- Form 1/12 of the mixture into a log, place it in the center of the cabbage, and roll up like a burrito. Tuck the sides in and then roll it up from bottom to top. Place the roll seam-side down in the bottom of the prepared pan and repeat with remaining leaves.
- Pour the remaining 3/4 cup of tomato sauce over the rolls.
- Cover tightly and bake for 1 hour, or until the beef is done.
