Step 1.  Core the cabbage and pull off the first layer of outer leaves.

Step 2.  In a large soup pot, cook the whole head of cabbage in enough boiling water to cover for about 3 minutes or just until outer leaves are softened. Remove cabbage from water; remove as many leaves as can easily be removed. Return cabbage to water; repeat the process until 12 leaves are removed.

Step 3.  Pre-heat oven to 350 degrees F and spray a large 9 x 13c inch casserole dish with cooking spray.

Step 4.  Use pre-riced cauliflower, or process cauliflower in a food processor until it is finely chopped to about the size of grains of rice.  Heat olive oil in a large frying pan over Medium-High heat.  Cook cauliflower rice until softened, 5-6 minutes.  If it is frozen, then cook it for 7-8 minutes.

Step 5.  Mix the parsley, ground beef, garlic, salt, and cooked cauliflower in a medium-sized bowl. Beat the egg and mix in well.

Step 6.  Mix up the tomato sauce, water, sour cream, and sweetener in a small bowl. Pour half of the tomato mixture into the casserole dish.

Step 7.  Lay a cabbage leaf flat on the counter. Slash the bottom vein if it doesn't seem pliable. Add 2 tablespoons of the meat mixture to the cabbage and roll up like a burrito. Add the cabbage roll to the casserole dish.

Step 8.  Repeat until you've run out of filling. Cover the rolls in the remaining sauce.

Step 9.  Bake for 1 hour, turning the cabbage rolls halfway through.