Cabbage Rolls with Ground Beef and Cauliflower Rice
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
1 large head of cabbage
1 pound ground beef (lean)
2 cups cauliflower rice
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
Salt and pepper to taste
2 cups diced tomatoes (canned, no added sugar)
1 tablespoon olive oil
Fresh parsley for garnish (optional) 
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Carefully remove the core from the cabbage and blanch the entire head in boiling water for about 5 minutes until the leaves are pliable. Remove from water and set aside to cool.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until translucent.
4. Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, around 5-7 minutes. Drain excess fat if necessary.
5. Stir in the cauliflower rice, Italian seasoning, paprika, salt, and pepper. Cook for another 3-4 minutes until the cauliflower is tender. Remove from heat and let it cool slightly.
6. Carefully peel off cabbage leaves and place about 2 tablespoons of the beef and cauliflower mixture at the base of each leaf. Fold in the sides and roll tightly.
7. In a baking dish, spread a little of the diced tomatoes on the bottom to prevent sticking. Arrange the cabbage rolls seam side down in the dish and pour the remaining diced tomatoes over the top.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10 minutes for a touch of browning.
10. Once done, allow to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Enjoy this nutritious, low-carb meal that is diabetes-friendly and packed with flavor!
