Paleo Golabki (Cabbage Rolls) with Cauliflower Rice

Ingredients

• 2 whole Large Green Cabbages
• 1.5 lb Ground Pork
• 0.5 lb Ground Beef
• 2 cups Cauliflower Rice
• 1 large Onion
• 4 cloves Garlic
• 6 oz Tomato Paste
• 28 oz Crushed Tomatoes
• 1 cup Beef Broth
• 2 tsp Dried Marjoram
• 1 tsp Smoked Paprika
• 2 tsp Salt
• 1 tsp Black Pepper
• 2 tbsp Olive Oil

Instructions

1. 1Carefully remove the core from the 2 whole large green cabbages. Place each whole cabbage in a large pot filled with boiling water. Cook for 2-3 minutes per layer until the outer leaves are soft enough to peel away. Remove the leaves as they become pliable and set them aside on a clean surface to cool.
2. 2In a large bowl, combine the 1.5 lb ground pork, 0.5 lb ground beef, 2 cups cauliflower rice, 1 large onion (diced), 4 cloves garlic (minced), 2 tsp salt, 1 tsp black pepper, 2 tsp dried marjoram, and 1 tsp smoked paprika. Mix everything together with your hands until it is well combined.
3. 3Preheat your oven to 350°F (175°C).
4. 4Lay out the cooled cabbage leaves. Place a generous spoonful of the meat mixture onto the center of each leaf. Fold the sides of the cabbage leaf inward, then roll it up tightly from the bottom to create a neat package. Repeat this process with all the leaves and the remaining meat mixture.
5. 5Spread a thin layer of the 28 oz crushed tomatoes on the bottom of a large oven-safe pot or Dutch oven (at least 5-quart capacity). Arrange the rolled cabbage rolls snugly in the pot, seam-side down, packing them in a single layer if possible.
6. 6In a separate bowl, whisk together the remaining 28 oz crushed tomatoes, 6 oz tomato paste, and 1 cup beef broth until smooth. Pour this sauce evenly over the cabbage rolls in the pot.
7. 7Cover the pot tightly with a lid. Place the pot in the preheated oven and bake for 1 hour and 30 minutes. After 1 hour and 30 minutes, carefully remove the lid and continue baking for another 30 minutes, uncovered, to allow the sauce to thicken slightly. The cabbage rolls are done when the meat is cooked through (internal temperature of 160°F or 71°C) and the sauce is bubbly.
8. 8Allow the golabki to cool in the pot for at least 10 minutes before serving. This resting period helps the flavors meld and makes them easier to handle.

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