Satya Ambrose, ND, LAc and Kat Lopez, MD visited "Cooking at Reigelmans" today and made this delicious recipe! This recipe is from Practical Paleo by Diane Sanfilippo.
1 head Savoy cabbage, leaves carefully separated to remain intact
1 cup grated cauliflower
1 tsp butter or coconut oil
Salt & pepper to taste
1 lb ground beef
1-2 cloves garlic, grated
½ onion, finely diced
1 tsp dried rosemary
1 32oz can crushed tomatoes
1 cup Cranberry sauce, made previously
Preheat oven to 350 degrees F.
Fill large pot with 2 inches water (use a steamer basket if you have one), and steam the whole cabbage leaves until they are soft. Set aside to cool.
While the cabbage is teaming, sauté the cauliflower in the butter in a large skillet over medium heat for just a few minutes until it is slightly softened. Add salt and pepper to taste. Remove both the cabbage and cauliflower from the heat & set aside.
In a large mixing bowl, combine the ground beef, cooked cauliflower, garlic, onion, rosemary, and more salt & pepper until well incorporated.
Fill the end of one leaf of cabbage at a time with ¼-1/3 cup of the mixture. Roll it like a burrito by rolling the bottom up, followed by the side, and tucking the end underneath. Lay the cabbage rolls in a deep oven-safe dish with the tucked side down.
Combine the tomatoes and cranberry sauce in the skillet that previously contained the cauliflower. Pour over the cabbage rolls.
Place the entire dish in the oven and cover with foil or a lid. Bake about 45 minutes or until the meat is cook all the way through.