Bring a large pot of water to a boil. While water is boiling, cut out the core of the cabbage, keeping the head whole.

Once water is boiling, carefully submerge the head of cabbage, cut side down, into the water, add lid and steam for about 12 minutes. Carefully drain cabbage in a colander and set aside to cool.

Meanwhile, heat olive oil in a large skillet. Add diced onion and cook over medium-high heat for 5-7 minutes, until translucent. Add minced garlic and cook for 1 minute.

Add Abbot’s Butcher Plant-Based Ground “Beef”, 1 tablespoon parsley flakes, 1 teaspoon dried dill and 1 teaspoon teaspoon black pepper. Cook for 8 to 10 minutes. Stir in riced cauliflower and cook until just heated. Stir in half of the tomato sauce and remove from heat.

Once cabbage leaves have cooled, cut out thickest vein from each leaf and lay them flat, with inner side facing up.

Add about ⅓ cup of filling to the center of each leaf. Roll from the bottom up, similar to a burrito or egg roll, ensuring the filling is tucked inside. Repeat until you have used all of the filling or used all of the separated leaves.

Rough chop the rest of the cooked cabbage and layer in the bottom of a Dutch oven or large skillet with lid. Place stuffed cabbage rolls, seam side down, on top in a single layer.

Add the rest of the tomato sauce, diced tomato with juices and ¼ cup water to a small bowl with 1 teaspoon kosher salt, ½ teaspoon black pepper and 1 teaspoon dried dill. Stir and pout over the cabbage rolls. Cover with a lid and return to stovetop over high heat, bringing to a boil.

Once boiling, reduce heat to low to simmer and continue to cook/steam the rolls for 25 minutes, until filling is well heated and cabbage rolls are easily cut with a fork. Serve.