Stuffed Cabbage

This recipe has evolved from "Unstuffed Cabbage" in The Primal Blueprint by Mark Sisson.  When I cook, I like to have leftovers to take to work so this is perfect for us.

1 head of cauliflower
1/2  yellow onion
2 cloves of garlic
1 head green cabbage
1/2 - 3/4 pound of ground sausage
1 pound ground beef
salt to taste
1 1/2 teaspoons pepper
2 tablespoon dried parsley
2 14.5 oz can of diced tomatoes



1.   In a large pot, boil water (enough to cover the cabbage)
2.   Using a food processor, grate the cauliflower into rice, add to pan.
3.   Put the onion and the garlic into the food processor and chop.  Add to the cauliflower and turn
heat to medium.  Cook for about 5 minutes,  place in a bowl and set aside.
4.   Place cabbage in the boiling water and boil for about 5 minutes.   Remove from the water.  (Careful! I find this to be the worst part of the meal. I usually get water everywhere and somehow end up burning myself.)  When cabbage has cooled enough to handle, carefully peel leaves.  Once the cabbage becomes difficult to peel, add remaining head to pot and boil again. 
5.   Add beef and sausage to the same pan used for the cauliflower and brown. 
6.   Add salt (to taste), pepper, parsley.
7.   When most of the meat is cooked and there is only a little pink in the meat, add the cauliflower and cook for 5-10 minutes.
8.   Add tomatoes and stir.  Cook another 5 minutes on high heat.
9.  Fill cabbage leaves with mixture and fold/roll.  Place in a 9x13 pan.  When the pan is full, cover with the remaining mixture, cover and bake at 350 degrees for 20-30 minutes.