Beef Cabbage Rolls

I was in need of a Jewish dish for a party I was attending and I found a recipe for cabbage rolls.  The recipe I found was not Paleo, of course, so I modified it so it was and they turned out just great!  These are easy to make, but a bit time consuming if you don't have pre-made riced cauliflower.  You don't need much of it, so make these with your left over "rice".

Beef Cabbage Rolls

Ingredients:

1 head cabbage (I used green)
1 lb ground beef
1 cup riced cauliflower
1/2 onion, finely diced
1 cup mushrooms, coarsely chopped
1 egg, beaten
1 can tomato paste, divided
1 can tomato sauce
1 cup water
1/4 tsp sage
1 tsp salt
1 tsp ground pepper
1 bay leaf
2 TBSP vinegar (I used Apple Cider Vinegar)
1/3 c honey

Method:

Bring large stock pot of water to a boil.  Core head of cabbage and throw the whole thing in the water.  Turn the stove off, cover the pot, let stand 15 minutes.

Meanwhile, brown beef in large skillet.  Once cooked through, drain fat, add onion and mushrooms until soft.  Remove from heat.  Add beaten egg and 2 TBSP of tomato paste.  Mix thoroughly.

Remove cabbage from water and place in strainer over sink.  Let drain until cool enough to handle.  Carefully peel 12 leaves from the head and shred the remainder of the cabbage.

Place shredded cabbage in bottom of large pan (with lid).  Place about 1/4-1/3 cup of beef mixture in each leaf and roll like a burrito.  Arrange little baby burrito rolls in single layer over the layer of shredded cabbage. 

Combine tomato paste, tomato sauce, sage, salt, pepper, and one cup of water in bowl and mix.  Pour over rolls and simmer, covered for 1 hour. 

After one hour, mix vinegar and honey and pour over rolls.  Simmer uncovered for 30 more minutes. 

Eat like crazy.