1 pound mixed grind (beef & chicken)

½ bag riced cauliflower 

Sprinkle of garlic powder, onion powder, kosher salt & pepper

1 head cabbage


1 15 ounce can tomato sauce

3 teaspoons lemon juice 

4 tablespoons Truvia 

Salt & pepper to taste

½ cup raisins (optional)


Boil cabbage head for 1 hour until soft. Let cool and separate leaves from head. 

Combine the meat grind with riced cauliflower, garlic powder, onion powder, kosher salt and pepper in a bowl and mix. 

Place 1 tablespoon of meat mixture on cabbage leaf and roll up. 

Place in large pot or 9” x 13” baking pan.  

In a small pot combine sauce ingredients and heat until it simmers. Pour sauce over cabbage rolls. 

Cover and either cook on low heat for 1 ½ hours on the stove or bake at 300°F  for 2-2 ½ hours. 

Yields 12 stuffed cabbage leaves depending on size of cabbage head.

Count 3 stuffed leaves as: Protein

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