Cabbage Rolls with Cranberry-Tomato Sauce

All I can say about this is...WOW!

 

Cabbage Rolls with Cranberry-Tomato Sauce

 

1 head cabbage, leaves carefully separated to remain intact

1 cup grated cauliflower

Sea salt and pepper

1 lb lean ground beef

1-2 gloves of garlic, minced

1/2 yellow onion, diced fine

1 t rosemary

1 32-oz can organic crushed tomatoes

1 cup organic cranberry sauce, no sugar added

 

Preheat oven to 350 degrees

 

Place the cabbage in 2 inches of water and steam until the leaves are soft.

 

 

 

While the cabbage is steaming, sauté the cauliflower in a sauce pan. 

 Sprinkle with sea salt and pepper. 

 Remove cabbage and cauliflower from heat.

 

 

 

In a mixing bowl, mix together cauliflower, onion, garlic, rosemary

 and ground beef until very well combined. 

Use your hands and get dirty!!

 

 

Place 1/4 cup of meat mixture onto end of cabbage leaf and roll the bottom up...

 

 

Fold the sides....

 

 

Roll a little more....



 

Done! 

 

Place in oven-safe dish, side by side.

 

 

In the same pan you cooked the cauliflower, place the can of crushed tomatoes

and cranberry sauce and heat until well combined.  Pour over cabbage rolls.

 

Cover w/ foil and cook for 25 minutes at 350, and then uncover

 and cook for 20 minutes.

Plate and serve immediately!

 

 

Makes a great meal by itself of with a salad!

 

HAPPY PALEO COOKING!!!!