Cabbage Rolls

• 1 head cabbage
• 1 pound ground beef or turkey
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cauliflower rice (or regular rice if not strictly low-carb)
• 1 cup marinara sauce (low-carb or sugar-free)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of water to a boil. Carefully remove the core from the head of cabbage and place the whole head in the boiling water. Cook for 5-7 minutes until outer leaves are softened. Remove cabbage from water and let cool slightly.
3. In a large skillet, cook ground beef or turkey over medium heat until browned. Drain excess fat if needed.
4. Add chopped onion and minced garlic to the skillet with the meat, cooking until onion is softened, about 3-4 minutes.
5. Stir in cauliflower rice (or regular rice), marinara sauce, dried oregano, salt, and pepper. Cook for another 5 minutes until heated through.
6. Carefully peel off softened cabbage leaves and trim the thick center stem.
7. Spoon a portion of the meat mixture onto each cabbage leaf and roll up, tucking in the sides as you go.
8. Place cabbage rolls seam side down in a baking dish. Pour any remaining marinara sauce over the rolls.
9. Cover with foil and bake for 40-45 minutes until cabbage is tender.
10. Garnish with chopped fresh parsley before serving.