Blend the Sauce Base: In a blender, combine the diced tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder, and oregano. Pulse until smooth. Season generously with salt and pepper.

Simmer to Develop Flavor: Heat olive oil in a deep skillet or pot over medium heat. Pour in the blended tomato mixture, bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens slightly

Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Blanch cabbage leaves for 1 minute until pliable (or microwave leaves with ¼ cup water for 2-3 minutes in a covered dish). Drain and set aside.

Mix the Filling: In a bowl, combine ground beef, ground pork, riced cauliflower, green onions, parsley, ½ cup of the prepared tomato sauce, and a pinch of salt and pepper. Mix until evenly incorporated.

Assemble the Rolls:

Trim the thick rib from each cabbage leaf with a knife.

Place ⅓ cup of filling near the base of a leaf. Fold the sides inward, then roll tightly from the bottom to enclose the filling.

Spread a thin layer of tomato sauce in the bottom of a large baking dish. Arrange rolls seam-side down over the sauce.

Bake: Pour the remaining sauce over the rolls. Cover the dish with foil and bake at 375°F for 45–55 minutes, or until the internal temperature of the filling reaches 160°F (the safe minimum for ground meat).

Serve: Garnish with fresh parsley and serve warm.