1. Mix the beef, garlic powder, Himalayan sea salt and pepper in a large bowl.

2. Set a large pot of water on the stove over high heat. To prepare the cabbage for rolling, you’ll lightly boil it whole and peel the leaves off a few at a time. Cut the core out of the cabbage and place in the pot. Bring to a boil and then reduce the heat to a simmer. As the leaves soften, you can peel them off with a spoon. Alternatively, you can throw the whole cabbage in and let it simmer for about 15 minutes. The outermost leaves will become very soft but still usable. Peel as many of the leaves off as you can and let cool a bit.

3. In a large skillet over medium-high heat, add coconut oil. Add the onion and grated cauliflower and sauté for 3 to 5 minutes until the onion is translucent and the cauliflower is softened. Turn off the heat and allow to cool for 5 minutes.

4. Combine the onion and cauliflower with the meat, and mix by hand to incorporate all the ingredients. Roll the cabbage rolls by holding a cabbage leaf, concave side up with the stem toward you, and placing a large spoonful of the meat mixture at the stem end. Then roll forward, fold the sides in and end with the seam down.

5. Mix the crushed tomatoes and tomato sauce in a bowl. Put a scant 1 cup in the bottom of the slow cooker (or casserole dish). Lay the cabbage rolls in with the seam side down. Cover with the remaining tomato mixture once the slow cooker is full. For a slow cooker, cook on low for 5 hours. If using the oven, cover the top of the dish with foil and bake for 90 minutes at 350F.

Serving Size = 3 ounces ground beef