Stuffed Cabbage Rolls

Instructions

1. Preheat oven To 350 F
2. Prepare your cabbage leaves. This is time consuming and a tester of patience. Cut around the bottom of the core. Carefully peel Leaves away from core and remove.
3. Place a few leaves at a time in hot boiling water. About 2 minutes each. You want them soft but also able to hold some shape.
4. Remove from pot and place in bowl filled with cold water. Allow them to rest there until your ready to roll.
5. Mix beef, egg, onion, garlic, salt, pepper and cauliflower rice. You’re going to have to get your hands dirty to blend this well and fill cabbage leaves.
6. Now you can start on tomato sauce. In hot skillet with melted butter, saute onion and garlic for 3 minutes on medium-high heat.
7. Add red wine and allow to simmer for 3 minutes. Add diced tomatoes, crushed tomatoes, lemon juice, honey, salt and pepper.
8. Bring to bowl and then turn down to simmer for 10 minutes.
9. Lay a Cabbage leaf out flat on a cutting bored. Make sure what would have been the inside of the cabbage leaf is right side up towards the sky, and the core is pointing towards you.
10. Take 2/3 cup meat and roll into a cylinder and place an inch above bottom of cabbage leaf. Roll from bottom of leaf. Tuck in sides of leaf as you go.
11. Roll up and place in large baking dish 13×9 lined with Tomato Sauce. Repeat until Dish filled. Usually 8-10 large stuffed leaves.
12. If you have left over meat you can brown it in a skillet and add to tomato sauce.
13. Spoon tomato sauce over the top and Cover casserole dish with foil. Cook for 2 hrs. Remove and serve with cauliflower dill mashers