Prep the cabbage. Bring a large pot of salted water to a gentle boil. Core the cabbage and carefully peel off 10–12 large outer leaves, keeping them intact. Blanch the leaves for 2–3 minutes until pliable, then transfer to a towel-lined tray to cool and dry.

Make the sauce. In a saucepan, warm olive oil over medium heat. Add crushed tomatoes, broth, tomato paste, vinegar, sweetener, garlic powder, onion powder, and red pepper flakes. Simmer 8–10 minutes. Season with salt and pepper. Taste for balance—add a splash more vinegar or a pinch more sweetener if needed.

Mix the filling. In a large bowl, combine ground beef, ground pork (if using), onion, garlic, riced cauliflower, Parmesan, egg, parsley, oregano, smoked paprika, salt, and black pepper. Mix gently with your hands until evenly combined—don’t overwork it.

Trim the leaves. Use a paring knife to shave down the thick rib at the base of each cabbage leaf so it folds easily without tearing.

Fill and roll. Place 1/4 to 1/3 cup of filling onto the bottom center of a cabbage leaf. Fold the sides over the filling, then roll up from the base like a burrito. Repeat with remaining leaves and filling.

Assemble. Preheat oven to 350°F (175°C). Spoon a thin layer of sauce into a 9x13-inch baking dish. Nestle the rolls seam-side down in a single layer. Pour the remaining sauce over the top, covering evenly.

Bake. Cover the dish tightly with foil and bake for 50–60 minutes, until the meat is cooked through and the cabbage is tender. Remove foil for the last 10 minutes if you want the tops to brown slightly.

Rest and serve. Let the rolls rest 10 minutes before serving. Spoon extra sauce over each portion and finish with chopped parsley or a dollop of sour cream if you like.