Cabbage Rolls

The Healthy Burrito

I love cabbage. I could eat cabbage raw as a snack like chips, seriously. However, to avoid social ridicule I like to find fun ways to utilize cabbage, especially when I receive a plethora of it in my winter CSA shares. I realized I had all of the makings for some stuffed cabbage rolls including homemade sauce - so I went to town and created these beauties! Hope you like it :)

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Stuffed Cabbage Rolls

Hangry Timer: 2 Hours
Feeds: 6
Cost: $10

The great thing about this dish is that a little bit goes a long way. One head of cabbage can make up to 20 cabbage rolls. The most expensive ingredient is the ground beef, but if you're like me, I always have some frozen. Rice, onions, canned tomatoes, etc. are all things I have in my pantry so these cabbage rolls can be whipped up on the fly! These are perfect for chilly, rainy days - like today - and can be kicked up a notch with some hot sauce and red pepper flakes if you like it spicy! Here's what you do:

What You Need:

2 Tsp. Butter
1 Tsp. Olive Oil
1 Small Onion, chopped
1 Green Pepper, chopped
1 Clove Garlic, minced
6 Cabbage Leaves
1 Lb. Ground Beef
1 Cup Rice, cooked
1 Tbsp. Worcestershire Sauce
1 Egg
2 Tsp. Season Salt
Salt
Pepper
Tomato Sauce

What To Do With It:

Preheat the oven to 350º F.

Make the sauce, or use your favorite jarred tomato sauce and bring a large pot of water to a boil.

While the water is boiling, carefully separate cabbage leaves off of the cabbage head and remove the hard spine from each leaf. Place the leaves one or two at a time in the boiling water and let soften for two to three minutes. Place on a paper town to drain and continue with the rest of the leaves.

To make the stuffing, heat butter and oil in a medium skillet over medium-high heat. Add the onions and pepper and cook until onions are translucent, about five minutes. Add the garlic and cook, stirring, for one minute. Season with salt and pepper and remove from the heat.

Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. In a large bowl, combine the beef, rice, season salt, salt, pepper, egg, Worcestershire sauce and cooked onions. Mix lightly with your hands until everything is just combined.*

One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cabbage burrito and place in a layer on top of the sauce in the baking dish. Repeat with the remaining ingredients, stacking the cabbage burritos, if necessary. Pour the remaining sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 1.5 hours. Remove from the oven and serve the rolls with the sauce spooned over the top.

It's basically a burrito bowl in one perfect package. Enjoy!