Ingredients:

• 1 pound mixed grind (beef & chicken)
• ½ bag riced cauliflower 
• Sprinkle of garlic powder, onion powder, 
• kosher salt & pepper
• 1 head cabbage

Sauce: 

• 1 15-ounce can tomato sauce
• 3 teaspoons lemon juice 
• 4 tablespoons Truvia 
• Salt & pepper to taste
• ½ cup raisins (optional)

Instructions:

1. Boil cabbage head for 1 hour until soft. Let cool and separate leaves from the head. 
2. Combine the meat grind with riced cauliflower, garlic powder, onion powder, kosher salt, and pepper in a bowl and mix. 
3. Place 1 tablespoon of meat mixture on a cabbage leaf and roll up. 
4. Place in a large pot or 9” x 13” baking pan.  
5. In a small pot combine sauce ingredients and heat until it simmers. Pour sauce over cabbage rolls. 
6. Cover and either cook on low heat for 1 ½ hours on the stove or bake at 300°F for 2-2 ½ hours. 

Makes 12 stuffed cabbage leaves depending on the size of the cabbage head.

Count 3 stuffed leaves as a protein.

Special thanks to Leah Zonnenshein for this delicious recipe.

CLICK HERE for the PDF.