In a large skillet, sauté onions in melted butter on medium-low heat until soft and translucent (approximately 5 minutes).
Add shredded carrots and sauté for another 3 minutes. Add tomato sauce and increase gently simmer for a few more minutes or until sauce thickens. Reserve half of this vegetable tomato sauce in a bowl and set aside.
To the remaining sauce still in the pan, add shredded cabbage and cook for 4-5 minutes to soften and release juices. Add cauli-rice and continue to cook for additional 2-3 minutes. Take off heat and allow to cool enough to handle.
Preheat oven to 425 degrees Fahrenheit. Spread half of the reserved sauce in a 9X13 casserole or baking dish.
In a large mixing bowl, combine ground meats, vegetable tomato sauce, eggs, and salt, garlic powder, and black pepper.
Scoop ½ - ¾ cup of the meat and vegetables mixture and form into oblong meatballs. Spread remaining sauce evenly over the cabbage rolls.
Cover and bake for 45 minutes or until cooked. Remove cover to broil for 5 minutes to reduce the liquid and brown the top.
Video
Notes
This recipe makes approximately 12 rolls. Serving size is 2 cabbage rolls.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.