In a large skillet over medium heat, cook the first 4 ingredients (beef through garlic) for 5 minutes. To the pan, add the next 6 ingredients (leeks through coconut aminos) for another 5 to 8 minutes, or until beef is fully cooked and vegetables are tender.
On a cutting board, lay out cabbage leaves. Spoon beef mixture into cabbage leaves. Fold each leaf up and place in a large baking dish, seam side down.
In a medium bowl, whisk together the tomato juice and coconut milk and season with salt and pepper to taste. Pour over the cabbage rolls.
Place baking dish in the oven. Bake cabbage for 30 minutes, or until cabbage is tender and filling is hot. On individual plates, place 2 stuffed cabbage leaves and serve.
Notes
SERVING SUGGESTION: Curried Green Beans (1 pound green beans, trimmed, 1 tablespoon rice vinegar 1 tablespoon extra virgin olive oil, 1 garlic clove, minced, 1 teaspoon grated ginger, 1 tablespoon curry powder, Sea salt and freshly ground black pepper, to taste, 1 tablespoon slivered almonds:Directions-Steam green beans till tender-crisp; drain and set aside to cool.)