Preheat oven to 300 and mince the garlic and onions.

Carefully remove cabbage leaves, making sure to keep them intact. Place them in a steam basket for 5 minutes, or till the spines of the leaves are soft enough to roll.

While the cabbage leaves are steaming, add a tsp of fat to a pan and sauté the cauliflower rice in high heat for just a few minutes, till it starts to soften. Then transfer to a large bowl.

Put the tomatoes and cranberries in the pan the cauliflower was in and bring to a boil then reduce to a summer while you make the rolls, stirring occasionally.

Add the garlic, onion, rosemary, carrots, mushrooms, ground beef, salt and pepper to the bowl of cauliflower and mix well.

While the tomatoes & cranberries reduce, start rolling the cabbage rolls. Lay a leaf out, put about 1/3 cup of the beef mixture in it, and roll it up like a burrito, starting from the back, then folding over the sides, then rolling it over the end of the leaf and keeping that under it.

Lay the rolls out in a heavy bottomed oven safe pan or Dutch oven, then pour the tomato sauce over them. Put in the oven and bake for an hour, or till the meat is cooked through.