Paleo Golubtsi (Cabbage Rolls) with Cauliflower Rice

Ingredients

• about 450 g Ground beef
• 2 cups Cauliflower rice
• 12 large Cabbage leaves
• 1 medium Onion, chopped
• 1 medium Carrot, grated
• about 170 g Tomato paste
• about 400 g Crushed tomatoes
• 2 cloves Garlic, minced
• 1 tsp Dried oregano
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a boil. Carefully remove the tough core from each of the 12 large cabbage leaves. Gently peel off the leaves and place them in the boiling water for 2 to 3 minutes, just until they become soft and pliable. Carefully remove the softened leaves from the water and drain them on a plate.
2. 2In a large bowl, combine about 450 g of ground beef, 2 cups of cauliflower rice, 1 medium onion chopped into 1.27 cm pieces, 1 medium carrot grated, 2 cloves of garlic minced, 1 tsp of salt, and 1/2 tsp of black pepper. Mix everything together thoroughly with your hands or a spoon until all ingredients are evenly distributed.
3. 3Lay one softened cabbage leaf flat. Place about 2 tablespoons of the beef mixture in the center of the leaf. Fold the left and right sides of the cabbage leaf inward over the filling, then tightly roll the leaf up from the bottom to create a neat package. Repeat this process with the remaining cabbage leaves and beef mixture.
4. 4Spread a thin layer of about 400 g of crushed tomatoes on the bottom of a large, heavy-bottomed pot or Dutch oven. Arrange the rolled cabbage rolls seam-side down in the pot, packing them snugly in a single layer.
5. 5In a separate medium bowl, whisk together about 170 g of tomato paste, the remaining about 400 g of crushed tomatoes, 1 tsp of dried oregano, 1 tsp of salt, and 1/2 tsp of black pepper until well combined. Pour this tomato sauce evenly over the cabbage rolls in the pot.
6. 6Place the pot over medium-high heat and bring the sauce to a gentle simmer, which is when small bubbles appear around the edges. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 60 minutes. The cabbage rolls are done when the cabbage is very tender and the beef mixture is cooked through, reaching an internal temperature of 71°C.
7. 7Let the cabbage rolls rest in the pot, covered, for 5 minutes off the heat before serving. This allows the juices to redistribute, making them more tender. Serve hot.

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