Cabbage Rolls
INGREDIENTS
1 head of cabbage
1 pound of ground beef or equivalent of an alternative (plant based meat, lentils, TVP rehydrated in a vegetable broth work well)
1 cup of uncooked rice
2 cups of water
1 can of diced tomatoes (or equivalent of fresh)
Tomato soup - prepared (I used Epicure’s tomato soup but you do you Boo-boo)
Seasonings to your liking: I used Epicure’s Pizza Seasoning, SPG, 3 Onion, and diced garlic)
Step 1: Cut off a small amount of the bottom of the cabbage where the root is to make it easier to remove the leaves. Remove leaves as a whole, wash and set aside. You’ll use these to make your cabbage rolls
Step 2: Boil a large pot of water. When it comes to a rolling boil add your leaves for about 3 minutes just until soft and pliable. Then Remove from water and rinse in cold water. Set aside
Step 3: In a microwave steamer add 1 cup of rice and 3 cups of water. Cover and cook for 10-12 minutes.
Step 4: In a pan brown your ground beef until cooked through. Add Diced Garlic, 3 Onion, and SPG to taste.
Step 5: Add the can of diced tomatoes and about a 1/3 cup of your prepared Tomato Soup
Step 6: Add your cooked rice and mix together well.
Step 7: Add a small amount of the tomato soup to a casserole dish just to cover the bottom of the dish.
Step 8: Using one cabbage leaf, add the beef/rice mixture to the center of the leaf and roll like an egg roll or a burrito. Add the cabbage roll seam side down to the casserole dish and repeat until done.
Step 9: Bake in oven preheated to 350 degrees Fahrenheit for 45 minutes. Then let cool for 10 minutes.
Note: Leftover beef/rice mixture can be frozen and used to make stuffed peppers! (Be sure to check out Epicure’s Freezer Cubes)
