Paleo Cabbage Rolls

Combine the ingredients of tomatoes, chicken broth, garlic, and parsley in a medium-sized saucepan; heat them up until boiling point. Add the tomato paste to the can and pour in enough hot water to fill it 1/4 of the way; swirl around to dissolve any remaining paste and pour into the saucepan. Season the sauce with sea salt and pepper, adding 1 teaspoon each time.

Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Combine the ingredients of beef, pork, onion, garlic, basil, oregano, parsley, sea salt, and pepper in a large bowl; mix everything together until it's well combined.

Bring a large pot of water to a boil and add 2 tablespoons of sea salt; cook the cauliflower for 5 minutes. Transfer it to another large bowl using a slotted spoon and add the second cabbage head; cook for 5 minutes. Remove it with the slotted spoon and repeat the process with the second cabbage head. Separate the cabbage leaves.

Use a food processor fitted with a shredder disk to shred the cauliflower and zucchini; add enough of each so that there's an equal ratio between them. Mix in the eggs and almond flour until everything is well incorporated.

Lay a cabbage leaf flat on a surface; roll 1 tablespoon of the beef mixture into a log and place it in the middle of the leaf. Overlap with the bottom edge; fold in opposing edges and roll up the leaf around the meat mixture. Repeat this process with the remaining leaves and beef mixture.

Cover the bottom of a large baking dish with a layer of tomato sauce; arrange the cabbage rolls seam-side down in the dish. Cover them with the remaining tomato sauce and cover the dish with aluminum foil.

Bake the cabbage rolls in the preheated oven until the sauce is bubbling, taking about 1 hour to achieve this.