Cabbage Rolls with a modified filling of cauliflower rice…
I remembered why I don’t make these that often (like every ten years or so)! 
Head of cabbage – core and place in a large pot of boiling water.
As the cabbage cooks and the leaves wilt (slightly) remove and place in a ice bath. 
Brown hamburger (or ground turkey), and remove. Shred a carrot (for sweetness), and slice of a purple onion (again for sweetness). 
I cheat and use the packaged rice cauliflower – super easy. Place in a pan, add the hamburger, onion, carrot, and a teaspoon of garlic. I also added a bit of ground pepper, paprika, and oregano. 
Stir, and cook until the onion is translucent.
Line your crock pot with the odds and ends of the cabbage.
With each cabbage leaf, remove the hard stem. 
Place a bit of the filing in each leaf, roll up like a burrito or egg roll.
Place in the crock pot on the extra leaves. Layer until complete (usually two layers). Place another leaf layer in between the rolls.
Again, I cheat (too much homework), and use spaghetti sauce. I usually just use whatever is on sale. 
Pour over the cabbage rolls. Cook on high for 5-6 hours or until the cabbage is cooked through and everything is tender.
David’s plate. Some of the rolls didn’t stay together. Oops. Still tasted good.
My plate. You can not tell the difference from not having rice in these beauties. They are time consuming to make but so worth it.
So good.
Blessings.
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