Paleo Cabbage Rolls

Directions

1. 1
   Put sliced or diced green cabbage in a bowl and sprinkle with 1 Tbsp of kosher salt.
2. 2
   Smash the wooden spoon or potato masher for 2-3 minutes. (This helps to release the sugar and juices from the cabbage).
3. 3
   Add 1 Tbsp of vinegar, cover and refrigerate at least 2 hours and up to 3 days. The longer the better.
4. 4
   Boil 6-8 cups of water.
5. 5
   Wash and core the head of savoy cabbage. Keep any leaves that fall off during the coring.
6. 6
   Place individual leaves and cored head of cabbage in a bowl close to the same size as the head.
7. 7
   Sprinkle with 1 Tbsp of kosher salt. And pour boiling (yes, it has to be boiling) water over the cabbage to submerge the leaves. It will float a little, so it is easier if your bowl is roughly the same size as your cabbage head to keep it submerged.
8. 8
   Let is stand for 15-20 minutes. The leaves should get pliable enough to fold or roll. Don’t be alarmed if the color of the leaves change slightly, it is part of the steaming process.
9. 9
   Once the leaves are soft, carefully discard the hot water and remove each individual cabbage leaf from the steamed head.
10. 10
    Let stand until cool to touch.
11. 11
    In a small sauce pan heat 1 can of tomato sauce over medium heat.
12. 12
    Add 2 cloves of minced garlic, 1 Tbsp of smoked paprika, sweet paprika, white pepper, 1 Tbsp of black pepper and 1 Tbsp of kosher salt.
13. 13
    Stir to combine and bring to a simmer. Take off heat and let cool.
14. 14
    In a large bowl, combine ground pork, chopped onion, parsley and 4 cloves of garlic minced.
15. 15
    Add the remaining seasonings: 2 Tbsp of smoked paprika, 2 Tbsp of kosher salt, 2 Tbsp of red pepper flake, 2 Tbsp of black pepper, and 1 Tbsp each of thyme, fennel seed and oregano.
16. 16
    Mix to combine.
17. 17
    Place two large spoonfuls of tomato sauce in the bottom of a 9×13 inch oven safe pan.
18. 18
    Spread it around to lightly coat the bottom.
19. 19
    Take 1 par-boiled cabbage leaf and put 1 heaping Tablespoon of pork mixture and a small pinch of the pickled cabbage.
20. 20
    Starting from the thick end of the cabbage fold over the end, then fold in the sides and roll to encase.
21. 21
    Put seam side down in the pan. Try to keep these nice and tight in the pan as you go.
22. 22
    Repeat until you have no more filling and/or cabbage leaves.
23. 23
    When you fill up the pan, cover with the remaining tomato sauce.
24. 24
    Cover with foil and bake at 350 F until the sauce is boiling (~ 20-30 minutes).
25. 25
    Reduce heat to 300 F, remove foil and bake another 1 1/2 hours.
26. 26
    Remove from oven and let cool for 10-15 minutes. Then serve and enjoy!