Serves: 12 Rolls | Prep time: 20 minutes | Total time: 1 hour 50 minutes
Ingredients:
For the Sauce:
- 1 can diced Tomatoes
- 1 Tbsp Apple Cider Vinegar
- ½ tsp Red Pepper Flakes
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp dried Oregano
- Salt
- Fresh ground Black Pepper
- ¼ cup Extra Virgin Olive Oil
For the Cabbage Rolls:
- 12 Cabbage Leaves
- 1 lb Ground Beef
- ¾ lb Ground Pork
- 1 cup Cauliflower Rice
- 3 Green Onions, thinly sliced
- ¼ cup chopped Parsley + extra for garnish
- Fresh ground Black Pepper
Instructions:
For the Sauce:
- Blend together tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder, oregano, salt, and pepper in a blender
- In a large pot, heat oil over medium heat. Add blended tomato mixture and bring to a simmer. Then lower the heat to medium-low and simmer for additional 20 minutes until slightly thickened.
For the Cabbage Rolls:
- Preheat oven to 375℉.
- In a large pot, boil water and blanch cabbage leaves for about 1 minute until flexible and tender. Set aside.
- For Filling: In a large bowl, mix together ½ cup tomato sauce, ground beef, ground pork, cauliflower rice, scallions, and parsley. Season with salt and pepper.
- In a large baking dish, spread a thin layer of sauce on the bottom of the dish. Cut out the hard triangular rib from each cabbage leaf. Fill each leaf with about ⅓ cup of filling and roll up.
- Place rolls seam side down on top of the sauce in the baking dish. Spoon remaining sauce on top of the cabbage rolls.
- Bake for 45 - 55 minutes or until the meat is cooked through.
- Garnish with parsley and serve!
