METHOD

1 In a medium stockpot over high heat, bring water to a boil. Reduce heat to medium-low, add green cabbage, and press leaves into water using a spoon. Cover, and cook for 10 minutes or until soft. Remove cabbage from the pot, drain, and set aside to cool.

2 In the pot, combine chicken, yellow onion, garlic, and 2 cups chicken stock. Set over medium-high heat, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes or until chicken is cooked. Fold in grated cauliflower until combined.

3 Place 1 softened cabbage leaf, curve side up with stem facing you, on a plate. Add ¾ cup ground chicken mixture on stem end. Fold in sides about 1 inch (2.5cm), and roll stem end away until completely rolled. Repeat with remaining leaves and filling.

4 In a medium Dutch oven or stockpot, combine ghee, remaining 2 cups chicken stock, tomato purée, bay leaves, and sea salt. Add cabbage rolls, seam side down.

5 Set over medium-high heat, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Remove bay leaves, and serve.