Paleo Goloubtzy (Cabbage Rolls) with Pork

Ingredients

• 1 large head Green cabbage
• 1.5 lbs Ground pork
• 2 cups Cauliflower rice
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 28 oz Tomato sauce
• 2 tbsp Coconut aminos
• 1 tsp Dried oregano
• 1/4 cup Fresh parsley, chopped
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Bring a large pot of water to a boil. Carefully remove the core from the 1 large head Green cabbage. Place the cabbage in the boiling water and cook for 5 to 7 minutes, or until the outer leaves are softened and can be easily removed. Remove the cabbage from the pot and let it cool slightly. Carefully peel off the softened leaves.
2. 2In a large bowl, combine the 1.5 lbs Ground pork, 2 cups Cauliflower rice, the 1 medium Onion chopped, the 3 cloves Garlic minced, the 2 tbsp Coconut aminos, the 1 tsp Dried oregano, the 1/4 cup Fresh parsley chopped, the 1 tsp Salt, and the 1/2 tsp Black pepper. Mix these ingredients together well with your hands or a spoon until thoroughly combined.
3. 3Lay one softened cabbage leaf flat. Place a small amount of the pork mixture in the center of the leaf. Fold in the sides of the leaf over the filling, then roll it up tightly starting from the end closest to the stem.
4. 4Heat the 2 tbsp Olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Arrange the cabbage rolls in the pot with the seam-side down, packing them snugly.
5. 5Pour the 28 oz Tomato sauce over the cabbage rolls, ensuring they are mostly covered. Bring the sauce to a gentle simmer, then reduce the heat to low (250°F / 120°C), cover the pot tightly, and cook for 1 hour and 30 minutes. The cabbage rolls are done when the cabbage is very tender and the pork filling is cooked through, reaching an internal temperature of 160°F (71°C).
6. 6Let the cabbage rolls rest in the pot, covered, for 10 minutes before serving. Serve hot.

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