In a medium saucepan, bring water to a boil. Add cauliflower rice and stir. Reduce heat, cover and simmer until tender.
Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked cauliflower rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
This is high quality beef liver. Can purchase at Natural Grocers.
1 tsp black strap molasses
sea salt to taste
In a medium skillet, on medium heat, stir in onions and saute until softened. Stir in molasses and continue to cook until onion caramelizes. If onions aren’t soft enough, cover and steam in 1 tbsp water for a few minutes.
Rinse liver and remove thin outer membrane.
Heat remaining oil in a medium skillet over medium heat
Brown liver in oil for about 1 to 1 1/2 minutes per side. Remove from heat and cover with a thin layer of sea salt and oil . Serve liver smothered with caramelized onions.