1 head green cabbage, cored and outer leaves discarded but otherwise left intact
1/2 onion, diced
2 garlic cloves, minced
1 pound lean ground beef
1 cup riced or grated cauliflower
2 teaspoons salt
1/2 teaspoon freshly ground round black pepper
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can tomato sauce
3/4 cup freshly grated Parmesan cheese
Bring a large pot of water to a boil and add the cabbage. Cook the cabbage for about 10 minutes, until the leaves are tender enough to manipulate without breaking. Drain and let cool.
Peel off 6 to 8 cabbage leaves and, if they have thick center ribs, trim them to make the leaves more rollable. Chop the remaining cabbage and spread it in a 6-by-9-inch baking dish in an even layer.
Preheat the oven to 350 degrees F.
In a large mixing bowl, stir together the onion, garlic, beef, cauliflower, salt and pepper and mix well.
Place the leaves on a cutting board, countertop or baking sheet with the stem ends facing the same direction.
Divide the meat mixture evenly among the leaves. Starting from the stem end, roll each leaf up, folding in the sides, around the filling.
Arrange the stuffed leaves, seam side down, in the baking dish on top of the chopped cabbage.
In a medium bowl, stir together the diced tomatoes and tomato sauce. Season with salt and pepper to taste.
Pour the mixture over the stuffed cabbage leaves. Sprinkle the cheese over the top.
Cover the baking dish with foil and bake for about 90 minutes, until the rolls are very tender. Serve hot.
