Ingredients

• 1 , 28 ounce
• 1 cup low-sodium chicken broth
• 4 cloves garlic , minced and divided
• 1.5 teaspoons dried parsley , divided
• 1 , 8 ounce
• 1.5 teaspoons sea salt , divided
• 0.75 teaspoons ground black pepper , divided
• 1 pound ground beef
• 1 pound ground pork
• 1 small yellow onion , chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 tablespoons sea salt
• 0.75 heads cauliflower
• 2 heads green cabbage
• 1 zucchini
• 2 large eggs
• 0.25 cups almond flour

Instructions

1. 1 Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix together beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.
4. 4 Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
5. 5 Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour until incorporated.
6. 6 Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
7. 7 Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover the dish with aluminum foil.
8. 8 Bake in the preheated oven until sauce is bubbling, about 1 hour.

Nutrition per serving