Paleo Golabki (Stuffed Cabbage Rolls)

Ingredients

• 1 large head Cabbage
• 0.5 lb Ground Pork
• 0.5 lb Ground Beef
• 2 cups Cauliflower Rice
• 1 medium Onion
• 6 oz Tomato Paste
• 3 cloves Garlic
• 1 tablespoon Dried Marjoram
• 1 teaspoon Smoked Paprika
• 2 cups Beef Broth
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Bring a large pot of water to a boil. Carefully place the 1 large head of cabbage into the boiling water. Cook for 5-10 minutes, or until the outer leaves are pliable and can be gently peeled away. Remove 8-10 large, intact leaves and set them aside. You may need to return the cabbage head to the boiling water for a few more minutes to loosen additional leaves.
3. 3Peel and finely dice the 1 medium onion. Peel and mince the 3 cloves garlic. In a large mixing bowl, combine the 0.5 lb ground pork, 0.5 lb ground beef, 2 cups cauliflower rice, diced 1 medium onion, minced 3 cloves garlic, 1 tablespoon dried marjoram, 1 teaspoon smoked paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix thoroughly with your hands until all ingredients are evenly distributed.
4. 4Lay a prepared cabbage leaf flat. Place approximately 1/4 cup of the meat mixture near the stem end of the leaf. Fold the stem end over the filling, then fold in the sides, and roll tightly towards the tip of the leaf to form a compact roll.
5. 5Take a large baking dish (approximately 9x13 inches or similar size). Spread half of the 6 oz tomato paste (about 3 oz) evenly over the bottom of the dish. Arrange the assembled cabbage rolls seam-side down in a single layer over the tomato paste.
6. 6Pour the 2 cups beef broth over the cabbage rolls in the baking dish. Carefully spread the remaining half of the 6 oz tomato paste (about 3 oz) evenly over the tops of the cabbage rolls.
7. 7Cover the baking dish tightly with a lid or aluminum foil. Bake for 60-75 minutes, or until the cabbage leaves are very tender and the internal temperature of the meat filling reaches 160°F (71°C) when measured with a meat thermometer. Carefully remove the dish from the oven and let it rest for 5 minutes before serving.

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