Prep the cabbage: Bring a large pot of salted water to a boil. Core the cabbage and carefully remove any damaged outer leaves. Submerge the head and simmer 5–7 minutes, peeling off softened leaves with tongs as they loosen. Set leaves on a towel to drain. Trim thick ribs so leaves roll easily.

Make the sauce: In a saucepan, warm 1 tablespoon oil over medium heat. Add half the minced onion and 1 clove garlic; cook 2–3 minutes until fragrant. Stir in crushed tomatoes, broth, tomato paste, vinegar, and sweetener (if using). Season with salt and pepper. Simmer 10 minutes, then set aside.

Mix the filling: In a large bowl, combine ground beef, ground pork (if using), remaining onion, 2 cloves garlic, riced cauliflower, egg, Parmesan, parsley, oregano, smoked paprika, cumin, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined.

Assemble the rolls: Lay a cabbage leaf flat. Place 1/4 to 1/3 cup filling near the base. Fold the sides over, then roll up tightly like a burrito. Repeat until all filling is used. If leaves are small, overlap two to make one larger roll.

Layer in the pot: Spread a thin layer of sauce on the bottom of a Dutch oven or deep skillet. Nestle the rolls seam-side down in a single layer. Spoon remaining sauce over the top. Drizzle with the remaining 1 tablespoon oil.

Cook: Cover and simmer on low for 45–60 minutes, until the meat is cooked through and the cabbage is very tender. Alternatively, bake covered at 350°F (175°C) for 60–75 minutes.

Finish and serve: Taste the sauce and adjust salt, pepper, or a splash more vinegar as needed. Garnish with chopped parsley or basil. Serve hot with a side of sautéed greens or a simple salad.