½cupChopped ParsleyHalf For Sauce, Half For Stuffing
Freshly Ground Black Pepper
Instructions
Preheat oven to 375°.
Sauce
Puree tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder, and oregano in a blender; season with salt and pepper.
In a large deep skillet (or large pot) over medium heat, heat oil. Add pureed tomato sauce, bring to a simmer, then lower to medium-low and simmer for 20 minutes, until slightly thickened.
Cabbage
In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside.
Stuffing
In a large bowl, combine ½ c. tomato sauce, ground meats, cauliflower rice, scallions, and parsley. Season with salt and pepper.
Making The Rolls
Spread a thin layer of sauce on the bottom of a large baking dish.
Using a paring knife, cut out the hard triangular rib from each cabbage leaf.
Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish.
Spoon remaining sauce on top of cabbage rolls.
Bake 45 minutes to 55 minutes, until the meat is cooked through.