Description
The cheater’s way to make a traditionally labour-intensive dish
Ingredients
Scale
- 1 head cabbage
- 1 pound ground grass fed beef
- 1 egg
- 1 cup cooked rice
- 2 Tbsp minced onion
- 2 cloves garlic, grated
- 1 Tbsp worcestershire sauce
- 1 tsp salt
- 1/4 tsp black pepper
- Freshly grated nutmeg
- 14.5 ounce can fire roasted tomatoes with garlic (or other diced tomatoes)
- 1 Tbsp real maple syrup
Instructions
- Place cabbage head into a plastic bag and freeze (overnight). Remove from the freezer so it has several hours to thaw. Once thawed, cut out core with a sharp knife, then gently peel leaves away. You should be able to get about 12 leaves. Carefully slice away the thickest part of the “rib”, if desired. Finely chop enough of the remaining cabbage head to measure 1 cup.
- In a medium sized bowl whisk the egg, then add salt, pepper, worcestershire sauce, nutmeg, grated garlic and minced onion. Then add the rice and hamburger, and shredded cabbage, stirring well to combine.
- Using a spoon, divide the meat mixture between the 12 cabbage leaves. (Remember that, due to the structure of cabbage, each leaf will be a little different size. Celebrate diversity.) Fold cabbage leaves into little packets around each clump of meat mixture.
- Place all the cabbage rolls into a greased 9×13″ pan. Stir together tomatoes and maple syrup. Pour over the rolls. Cover the pan with foil, and bake at 325 degrees.
- After 1 hour 15 minutes, uncover pan. Baste the rolls with juices in the pan and return to the oven, uncovered, for another 20-30 minutes.
- Let stand a few minutes before serving.
- Cook Time: 1 hour 45 minutes
Nutrition
- Serving Size: 2 cabbage rolls each
