Practical Paleo : Stuffed Cabbage Rolls with Tomato Cranberry Sauce

WOW!- Cranberries and tomatoes collide! It is like MAGIC :)

Taken by me!

I would have never guessed this combination would be so ....well....delightful!

Side note: It is a good idea to make the cranberry sauce ahead of time.

Helpful tips:

Savory cabbage is different from regular green cabbage and if you can't find it regular green cabbage works fine.

Also, I'd suggest seaming the cabbage leaves in batches since they are pretty big.

Ingredients:

- 1 head savoy cabbage, leaves carefully separated to remain in tact (seam first)
-1 cup grated cauliflower
- 1 teaspoon butter or coconut oil
-sea salt and pepper to taste
-1 lb ground beef
-1-2 cloves garlic-finely diced
-1/2 onion ( I used a small-med whole one!)
-1 teaspoon dried rosemary
-1 32 oz can crushed or diced tomatoes - (I used 28oz)
-1 cup simple cranberry sauce- (recipe below)

Instructions:

-Preheat oven to 350 degrees F.

-start to steam cabbage (either in a pot or if you have a steamer use it!) (set it aside to use when soft- not mushy though.)

-saute the cauliflower in the butter for just a few minutes until it is slightly softened. Add sea salt and pepper to taste.

-In a large mixing bowl combine the ground beef, cooked cauliflower, garlic, onion rosemary and more sea salt and pepper until well mixed. ( I usually use my hands to mix!)

-Fill the end of the leafs approximately half full and roll it up like a burrito! Lay the cabbage rolls in a deep oven safe dish with the tucked side down.

-Combine the tomatoes and simple cranberry sauce and pour over the cabbage rolls.

-Place the entire dish in the oven and cover with foil or a lid. Bake for about 45 min or until the meat is cooked all the way through.