In a large skillet, heat healthy cooking fat over medium heat. Sauté onions until soft and translucent (approx. 5 minutes).
Add carrots and sauté for another 3 minutes. Add tomato sauce and increase heat to high. Simmer for a few more minutes to thicken sauce, stirring often.
Reduce heat to medium. Spoon half of this onion-carrot 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.
Preheat oven to 425F degrees. Spread half of the reserved sauce in a 9X13 casserole dish.
In a large mixing bowl, combine ground poultry, sautéed vegetables, eggs, and seasonings and mix well.
Scoop ½ cup of meat and vegetables mixture and form into oblong meatballs. Spread remaining sauce evenly over the cabbage rolls.
Cover and bake for 45 minutes. Remove cover to broil for 5-10 minutes (watch carefully) to reduce the liquid and brown the tops.
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.