Inspired by a new discovery, this recipe creates a healthy, Whole30 compliant version of cabbage rolls using ground chicken and cauliflower rice. They are designed to be delicious and make great leftovers.
1. Preheat oven to 375 degrees F (190 degrees C).
2. Boil a large pot of water. Cut off about 1/4 inch from the bottom of the head of green cabbage. Add the cabbage to the boiling water and cook for about 2 minutes. Peel off the outer leaves. Return the cabbage to the water and repeat until all usable leaves are peeled off the head.
3. For the stuffing: In a bowl, combine 1 lb ground chicken, 1 egg, 1 tbsp fresh basil, 1 tbsp Italian seasoning, and 1 tsp salt & pepper.
4. In a medium skillet, add 1 tbsp olive oil over medium heat. Add 1/2 diced white onion and 3-4 cloves minced garlic. Cook for 5 minutes.
5. Add 1 cup of cauliflower rice to the skillet. Cook for another 5 minutes.
6. Add the chicken mixture to the skillet and break it up with a wooden spoon or spatula. Cook until the chicken is fully cooked.
7. Once the chicken is cooked, stir in 1 can of chopped tomatoes and 1/2 cup of Rao's homemade tomato sauce into the skillet mixture.
8. Prepare the sauce: In a large baking dish, combine the remaining Rao's homemade tomato sauce (from a 16 oz jar) and one 14 oz can of Whole30 compliant tomato soup. Add a little of this combined sauce to fully coat the bottom of the baking dish.
9. Assemble the rolls: Place about 1/3 cup of the chicken and cauliflower mixture into the center of one cabbage leaf. Roll up the leaf, tuck in the top and bottom edges, and place seam side down in the prepared baking dish. Repeat for all the leaves/stuffing.
10. Top the assembled cabbage rolls with the rest of the sauce and soup mixture.
11. Bake for 45 minutes to 1 hour.
12. Garnish with fresh basil and serve.
