Equipment needed for this – food processor with the shredder attachment

1 pound ground beef

1 pound ground pork

2 heads of green cabbage (I save the lighter color near the core for soup)

3/4 of a head of cauliflower

1 medium zucchini

3 cloves garlic, minced

1 small yellow onion, chopped

2 large eggs

1/4 cup almond flour

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Tomato Sauce:

(1) 28 oz can crushed tomatoes

1 cup low sodium chicken broth

1-2 cloves garlic, minced or chopped

1 teaspoon dry parsley

1 8 oz can organic tomato paste

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

Preheat your oven to 350 degrees.

Mix first 4 ingredients in a sauce pan and bring to a boil. Add tomato paste, fill the can 1/4 of the way with hot tap water, take all of the paste of the edges of the can, and stir into the sauce. Taste, and then season with salt and pepper to your liking. Let simmer for at least 30 minutes.

Using a large sauce pan fill 3/4 of the way with water and bring to a boil. Add 2 tablespoons of sea salt and Cauliflower for 5 minutes. Using a slotted spoon, carefully remove the cauliflower and let sit in a bowl. Keep the water boiling and add in cabbage (you may only be able to do one at a time). Boil for 5 minutes, remove from pan and set aside.

Using your food processor and attached shredder disk, put the cauliflower and zucchini through and put into a large bowl. Meanwhile take another large bowl and mix together pork and beef, onion, garlic, spices and salt/pepper. Start adding the cauliflower mixture into the meat until it is about even in ratio. There may be some of the cauliflower/zucchini mixture left over. Add eggs and almond flour and combine well (do not over mix).

Take your baking dish and pour enough tomato sauce to coat the bottom of the pan. Separate cabbage leaves and lay on the counter or a cutting board. Taking one at a time lay them flat, use a tablespoon to scoop the filling, roll it in your hand, then place in the middle of the leaf. Starting at the bottom of the leaf roll once, bring in sides and continue to roll. Place cabbage seam side down. Repeat process with the other leaves.

Cover with tomato sauce and bake covered for 1 hour. Save a little sauce for any additional sauce to add on your serving plate. This recipe is a little time consuming but well worth the effort!