Instructions

• Preheat oven to 350°F. Pour 3/4 cup of the marinara sauce into a 9×13‑inch baking pan and spread it evenly over the bottom.
• Prepare the cabbage leaves: either (A) bring a very large pot of water to a boil, gently slide the whole head of cabbage in so it's fully submerged, and cook until the leaves are bright green and pliable, about 4–6 minutes; drain and let cool until you can handle it, or (B) core the cabbage and freeze the whole head overnight, then thaw to separate leaves.
• Gently peel off 12 large outer cabbage leaves. For each leaf, cut a V‑shaped wedge from the bottom to remove the thick rib so the leaf will roll flat. Set the leaves aside.
• In a large skillet, heat 1/2 tablespoon olive oil over medium heat. Add the 2 cups cauliflower rice, 1/4 cup diced onions, and 1 teaspoon fresh garlic. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5 minutes.
• Add 1 pound 90% lean ground beef to the skillet with the cauliflower mixture. Cook, breaking the beef into crumbles, until the beef is no longer pink, about 5–7 minutes. Remove the pan from heat.
• Transfer the cooked mixture to a large bowl. Add 1/4 cup minced fresh parsley, 2 teaspoons Italian seasoning, 1 teaspoon salt, a pinch of ground nutmeg, the whisked 1 egg, and 1/2 cup marinara sauce. Stir until everything is well combined.
• Assemble the rolls: place one cabbage leaf flat, put approximately 1/12 of the filling mixture in the center in a log shape, fold in the sides, then roll from the bottom up like a burrito so the seam is on the bottom. Place each roll seam‑side down in the prepared pan. Repeat until you have 12 rolls.
• Pour the remaining 3/4 cup of marinara sauce evenly over the cabbage rolls. Cover the pan tightly (with foil or a lid) and bake at 350°F for 1 hour, or until the filling is cooked through and the cabbage is tender. Let the rolls rest a few minutes before serving.