Stuffed Cabbage Rolls


1 head cabbage
2 tablespoons oil
1 onion, minced
4 cloves garlic, minced
1 1/2 cups grated or riced cauliflower
1 pounds ground beef
1 pound ground pork
2 eggs
1 teaspoon smoked paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper


1 tablespoon oil
1/2 onion, minced
2 cloves garlic, minced
1 tin (28oz.) crushed tomatoes
1/4 cup water
1 Tbsp fresh basil or 1 tsp dried basil
1 tsp dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 350 degrees.

Prepare Cabbage Leaves 

  1. Remove the core from the cabbage. It’s important that you get as much of the core as possible, or it’s going to make removing the leaves difficult in the next step. Place the head of cabbage in a pot that’s just large enough to hold it. Cover the cabbage with water, add 1 tablespoon of salt, cover and bring to a boil over high heat.
  2. Once the water comes to a boil, use tongs to carefully peel off individual leaves of cabbage and place them in a bowl of cold water to stop the cooking. Once you have about 12 leaves (you want a few extra in case you tear one), remove the rest of the cabbage and set aside for another use.

Prepare Sauce

  1. Add more oil to skillet and saute onion and minced garlic again. Once soft, add crushed tomatoes, water, spices, salt, and pepper. Mix thoroughly.
  2. Spoon a thin layer of sauce to the bottom of a large baking dish.

Prepare Filling

  1. In a large skillet, heat oil over medium heat. Once hot, saute onion and minced garlic until onion is soft and just starting to brown.
  2. Add riced cauliflower and stir fry for 4-5 minutes and cauliflower is soft.
  3. Transfer contents of skillet into a large mixing bowl and allow to cool for a few minutes.
  4. Add ground beef, eggs, and spices and mix well with clean hands.

Assemble the Cabbage Rolls

  1. Pat dry any remaining moisture on cabbage leaves. Lay each leaf, rib side down, and spoon about a quarter to a third of a cup of filling into the leaf. Form a cylinder at the bottom edge of the leaf and roll the meat into the leaf, like a burrito. Fold in edges half way down the length of the leaf and continue rolling.
  2. Lay each roll, seam side down, in the baking dish.
  3. Pour remaining sauce over cabbage rolls, cover, and cook in oven for one hour. Check temperature to see if 165 degrees, then continue checking, up to two hours.