Paleo Golabki - Cabbage Rolls with Ground Beef and Cauliflower Rice

Ingredients

• 1 head Large Green Cabbage
• 1.5 lb Ground Beef
• 2 cups Cauliflower Rice
• 1 medium Onion
• 3 cloves Garlic
• 6 oz Tomato Paste
• 14.5 oz Diced Tomatoes
• 1 cup Beef Broth
• 2 tbsp Olive Oil
• 1 tbsp Paprika
• 1 tsp Marjoram
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Preheat your oven to 350°F (175°C). Bring a large pot (at least 8-quart capacity) of water to a rolling boil. Carefully remove the core from the 1 head of large green cabbage.
2. 2Place the whole cored cabbage into the boiling water and cook for 5-7 minutes, or until the outer leaves are pliable enough to be peeled off without tearing. Using tongs, carefully remove the softened leaves one by one and set them aside to cool slightly.
3. 3Dice the 1 medium onion into 1/4-inch pieces and mince the 3 cloves of garlic. In a large skillet (10-12 inch), heat the 2 tbsp of olive oil over medium heat. Add the diced 1 medium onion and cook for 5-7 minutes until it is softened and translucent, then add the minced 3 cloves of garlic and cook for 1 minute more until fragrant. Remove the skillet from the heat.
4. 4In a large mixing bowl, combine the 1.5 lb ground beef, 2 cups cauliflower rice, the cooked 1 medium onion and 3 cloves of garlic, 1 tbsp paprika, 1 tsp marjoram, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly with your hands until all ingredients are evenly distributed.
5. 5Lay a prepared cabbage leaf flat on a clean surface. Spoon approximately 1/4 cup of the meat filling onto the center of the leaf, near the stem end. Fold the sides of the leaf inward over the filling, then roll the leaf tightly from the bottom (stem end) upwards to form a compact roll. Repeat this process with the remaining cabbage leaves and meat filling until all rolls are assembled.
6. 6Spread the 6 oz tomato paste evenly across the bottom of a large baking dish (e.g., 9x13 inch or similar). Arrange the assembled cabbage rolls in a single layer, seam-side down, in the prepared baking dish. Pour the 14.5 oz diced tomatoes and 1 cup beef broth evenly over the cabbage rolls.
7. 7Cover the baking dish tightly with aluminum foil and bake for 1.5 hours (90 minutes) in the preheated oven. The golabki are done when the cabbage leaves are very tender and the internal temperature of the ground beef reaches 160°F (71°C) when measured with a meat thermometer. For slightly browned tops, carefully remove the foil for the last 10-15 minutes of baking.

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