Low Carb Cabbage Rolls

Cabbage Rolls:

• 1 head cabbage, Peeled into single leaves.  Try to not tear them, removing the core with a knife first helps. 
• 1 lb lean ground beef, I like ground sirloin
• 1 white onion diced
• 1 small can tomato paste
• 3 cloves garlic, minced
• 1 egg, beaten
• Salt, Pepper, and Chopped Parsley to taste

Tomato Sauce:

• 1 large or 2 regular size cans diced tomatoes
• 2 tbls white wine vinegar
• 1 tbls splenda, or other sugar substitute
• 1 clove garlic, minced
• Salt and Pepper

Fill a large pot halfway full of water and bring to a boil, add cabbage leaves a few at a time and boil for 3 minutes, Drain and Set Aside.  In a mixing bowl combine ground beef and remainder of ingredients for rolls.  Mix well.  In a medium skillet combine all the ingredients for the sauce and simmer on low until it thickens, about 5 to 10 minutes.  Spray a 9 x 13 inch pan with Pam, layer cabbage pieces that are too small to roll up on the bottom.  Use the large leaves and roll a handful of beef mixture in each one.  To roll them.  Place the meat about an inch from the largest edge, fold the sides over the meat and then roll forward.  Place the rolls in the pan, then cover with the tomato sauce.  Cover with foil and bake on 450 for 1 hour.