All the cozy, deeply savory flavors of stuffed cabbage rolls come together here in a fraction of the time — no rolling, no fussing, just a hearty one-skillet meal that tastes like it took all day. The double hit of smoked and sweet paprika gives the beef a rich, almost smoky depth, while diced tomatoes, tomato paste, and a splash of apple cider vinegar build a sauce that clings to every strand of tender wilted cabbage. Cauliflower rice stands in for the traditional grain base, toasted in a hot skillet until any excess moisture cooks off, so it stays light and fluffy rather than soggy. Every single ingredient here — from the chicken broth to the tomato paste — is compliant with the program's rules, which means no label-scanning stress at the grocery store. This one serves four, making it a solid weeknight dinner that also reheats beautifully for lunch the next day. A handful of fresh parsley on top adds a bright finish that pulls the whole bowl together.
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Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater.
Heat 1 tbsp olive oil in the 12-inch skillet over medium-high heat until shimmering. Add the cauliflower rice and 1/4 tsp salt, spread into an even layer, and cook undisturbed for 3 minutes, then stir and cook for 2–3 minutes more, until the cauliflower is just tender and any moisture has evaporated. Transfer to a bowl and set aside; wipe out the skillet.
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