NIGHTSHADE-FREE UNROLLED CABBAGE ROLLS WITH "NO-MATO" SAUCE (AUTOIMMUNE PALEO)
Steps:
- First, you will need to make "no-mato" sauce. You can make it ahead if you like. It keeps in the fridge for several days and also freezes well. Preheat oven to 325F (or use a slow cooker set on low). Cut cauliflower into small chunks and use a food processor or blender to turn it into "snow" or "rice". This doesn't take very long -- several short pulses will do it. Be careful not to over-process. In a large bowl, mix together ground beef, cauliflower rice, onion, salt, and pepper so that it forms an even mixture. Slice cabbage into quarters and remove the tough inner core. Then, cut the cabbage into slices about half an inch thick. It doesn't have to be exact. Place a layer of sliced cabbage in the bottom of your ovenproof cooking vessel (I used a 5 quart pot with a tight-fitting lid). Add a layer of sauce, then a layer of beef mixture, then another layer of sauce. Repeat process until your pot is full. Try to end with a layer of cabbage with sauce on top. Cover pot and bake for 2 hours. Remove cover and bake an additional 30 minutes. If using a slow cooker, just let it go on low for about 8 hours, per Katie's recipe. This is a one-pot meal that does not need any sides! I used a knife and cut out pieces of this dish like you would cut a cake. You can also serve it from the top layer down, whichever you prefer. Enjoy! This recipe stores well for several days and is easy to reheat. Just put serving in a pot and heat it on the stovetop.
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