-
Preheat the oven to 350 degrees and rice cauliflower. Bring a large pot of water to a boil. Wash the cabbage leaves.
-
Brown pork and beef for 5 minutes. Add in the chopped onion and garlic and the spices. Cook until no longer pink.
-
Add in riced cauliflower, stir in the broth and simmer for 10 minutes then set aside. Grease 2- 9x13 inch glass pans with lard.
-
Blanch the cabbage leaves in hot water for 1-2 minutes each. You want them to be somewhere between tender ands stiff still. Remove each leaf and lay flat to dry on the counter.
-
Fill each cabbage leaf with 2 tbsp of filling (depending on the size of the leaf). Roll the stem end once, then fold in the sides and roll again.
-
Place fold side down in greased pan. Use a toothpick to hold the roll together if needed.
-
Top with sauerkraut. Cover with foil and put in the oven for 45 minutes. Remove the foil and cook uncovered for another 15 minutes.
-
Let cool 10 minutes and serve with a splash of vinegar on top and/or some AIP friendly sour cream if you have it! Store in the fridge for 3-4 days or freeze.