cabbage rolls
ingredients
- 1lb ground beef
- 1/2 onion, diced
- minced garlic
- 1 head of green cabbage, cored
- 1 carrot, peeled
- 1 cup cooked white rice
- 1 can of tomatoes, undrained
- beef broth (optional)
- olive oil
- salt
- pepper
directions
- Bring a pot of salted water to a boil. Carefully place the head of cabbage into the boiling water and cover. Let sit for about 3 minutes or until cabbage leaves are flexible and able to be easily removed. Remove 8-10 leaves, using a paring knife to trim away the rigid stem. Set the leaves aside and chop up any of the cabbage that remains. Place the chopped cabbage in a mixing bowl. Grate the carrot into the same bowl. Toss the cabbage and carrot with olive oil and season with salt and pepper. Line the bottom of a glass baking dish with the cabbage-carrot mixture.
- Heat the olive oil in a medium pan. Cook the onion and garlic until soft and fragrant. Let the onion-garlic mixture cool.
- In a mixing bowl combine the beef, onion-garlic mixture, and cooked rice. Season with salt and pepper.
- Take a cabbage leaf, lay it flat, and spoon about a half-cup of the filling towards the bottom of the leaf. Fold in the left and right edges of the leaf over the filling. Roll the filling up towards the top of the leaf. Place the roll seam-side-down on the bed of cabbage and carrot in the baking dish from step 1. Repeat with the rest of the cabbage leaves.
- Preheat oven to 350 degrees Fahrenheit. Pour the canned tomatoes and beef broth over the cabbage rolls. Cover the baking dish with aluminum foil and bake for 1 hour.
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