Another note: from start to eating-at-the-table this took about an hour and half--not too bad for an entire meal.
Stuffed Cabbage Rolls (Cabbage Sarma)
2 lbs. ground meat (I used beef and pork from Prather Ranch this time out)
3/4 c. cauliflower rice
3 large tomatoes diced small
1 clove garlic, crushed
1 Tbsp. tomato paste
2 Tbsp. cinnamon (or you could go in the other direction and use dried mint)
2 heads cabbage from Tomatero Farms
3 T. lemon juice
Combine meat, cauliflower rice, tomatoes, cinnamon, garlic, tomato paste, salt and pepper in a large bowl. Mix well, cover and refrigerate while preparing cabbage leaves.
Line bottom of large pan or dutch oven with largest outside leaves.
Arrange seam side down and nestle them closely together. I had about 3 layers, make sure the top layer is even across.
Combine lemon juice and water to almost cover cabbage and pour over top. Place an inverted plate on top to keep the rolls in place while cooking. Cover with pan lid and bring to a boil. Reduce heat and simmer 45 minutes. Drain off cooking liquid and serve on the side or use to reheat leftovers.