Start by carefully removing the core from the cabbage using a sharp knife. Bring a large pot of water to a boil and place the cabbage head into the pot. Blanch the cabbage for about 5 minutes, until the outer leaves are tender and pliable. Remove the cabbage and let it cool. Once it’s cool enough to handle, gently peel off 12-15 leaves and set them aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they are translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the cauliflower rice to the skillet and cook for about 5 minutes until it’s tender. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked cauliflower rice mixture, ground beef, minced parsley, Italian seasoning, salt, nutmeg, and the whisked egg. Mix everything together until well combined.
Preheat your oven to 350°F (175°C). Take a cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it up tightly, like a burrito. Repeat this process with the remaining leaves and filling.
Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the cabbage rolls seam side down in the dish. Pour the remaining marinara sauce over the top, covering the rolls completely. Cover the dish with aluminum foil.
Place the covered baking dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes to allow the sauce to bubble and the edges to get a little crispy.
