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Tomato Sauce:
Filling:
To Assemble:
Preheat oven to 350 F and lightly grease a large casserole dish. Quickly whisk ingredients for tomato sauce until smooth and set aside.
Bring a large pot of water to a rolling boil. While waiting, cut bottom off cabbage and carefully cut out core. Once cored, carefully drop cabbage into water, boiling for ~2-5 minutes, or until slightly tender and leaves begin to loosen.
While that's going, dice onion and squeeze dry. Quickly mix beef, low carb rice, egg, onion, and seasonings until well incorporated. Refrigerate to set until it's time to fold.
Remove cabbage from heat and strain*, then carefully begin peeling back layers until you have 10 foldable leaves.** Cut off ~1" off thicker end of each leaf where core was.
Assemble rolls: cabbage leaf, beef filling. Fold sides over filling, then fold bottom and tuck top over, until it looks like a rectangular pocket. Repeat until all 10 rolls are folded.
Pour some tomato sauce into bottom of casserole dish, then tighlty line with rolls. Top with remaining sauce and cover with tin foil. Bake for ~60-75 minutes, or until bubbly and fork tender. Remove foil, top with grated cheese, and return to oven for ~5-10 minutes. Optional (but recommended): Broil on "High" for ~3-5 minutes, until cheese is bubbly and lightly browned. Enjoy!
*I do not waste the cabbage water. I strain the cabbage over a large bowl to save it and allow it to cool. I then use it as a nutritious, antioxidant-packed drink, as well as to water my plants. Since I only needed partial
**Since I only needed 10 leaves for this recipe, I sliced the a rest of the cabbage to make gut-healthy coleslaw.