Preheat oven to 350 F.

Fill large pot half full with water. Bring to a boil. Remove the core form the cabbage and carefully place the cabbage, core side down, in the boiling water. Turn the heat down to a simmer and allow the cabbage to cook for about 15 minutes.

Meanwhile, prepare the sauce. Add half the coconut oil to a pot over medium heat. Add half the onion and sauté for 5 minutes. Add the diced tomatoes, tomato sauce, allspice, apple cider vinegar and garlic powder. Season with half the salt and half the paprika. Taste to adjust and remove from heat.

Prepare the filling. Rice the cauliflower with a hand grater or a food processor. Place on paper towels to allow water to drain.

In a large pan, add the remaining coconut oil and swirl to coat on medium-high heat. Add the remaining onions and sauté for about 5 minutes. Add the garlic and cauliflower and sauté for another 3 minutes. Turn off the heat and allow to cool.

Remove the cabbage from the water. Once cooled, carefully separate the leaves and place on paper towels to dry.  Carefully slice the excess core from the ends of each leaf.  

In a large bowl, break up ground beef and mix with the remaining paprika, salt and pepper.  Add the egg and cooled onion-cauliflower sauté and stir well with a wooden spoon.

Coat a baking dish with a quarter of the tomato sauce and set aside.

Spoon about ¼ cup of the ground beef and cauliflower mix into each leaf, do not overfill. Carefully roll up, folding in each side about half of the way. Use your finger to tuck the sides in tightly. Place each roll end side down in the baking dish.

Pour the remaining sauce over and cover the baking dish.

Bake for 90 minutes. Serve warm.