Cabbage Rolls

I can’t even remember the last time I blogged a recipe.  To say that I’ve been slacking is a huge understatement…BUT… in my defense there’s a really good reason.  I just can’t tell you why yet.  In due time… So, until then, go make yourself a delicious and healthy meal!  Cabbage Rolls are what’s for dinner!  I hope you love them as much as we did!!!

Yields: 12 cabbage rolls

Meat Mixture:

  • 2 tbsp fat (butter and/or olive oil)
  • 1 cup onion, finely chopped
  • 1 tbsp garlic, minced
  • 1 lb grass fed ground lamb or beef
  • 1 cup baby bella mushrooms, finely chopped, stems removed
  • 1 cup carrots, finely chopped
  • 1 tsp ground mustard
  • salt and pepper to taste
  • 1 head of cabbage

Sauce:

  • 1 tbsp fat
  • 1/4 cup onion, finely chopped
  • 1 tsp garlic, minced
  • 1-8oz can organic tomato sauce
  • 1/4 cup water
  • 1 tbsp honey
  • dash of cayenne pepper, optional
  • salt to taste
  • 1 tbsp fresh basil, finely chopped
  • 1 tbsp fresh oregano, finely chopped

Directions:

  1. Preheat the oven to 350.  In a large saute pan over medium-high heat, add your fat, let it get hot, then add the onion.  I caramelized my onion.  This part is totally up to you.   Once the onion is translucent or caramelized, add the garlic and let it cook for a few minutes.
  2. Next – add the meat.  When the meat is about half way through cooking, add the mushrooms and carrots.  Add the ground mustard, salt, and pepper.  Continue cooking until the meat is done.  Set aside until you’re ready to stuff the cabbage.
  3. While the meat is hanging out, throw the sauce together real quick!  In a small sauce pan, add some fat, cook the onion and garlic until translucent.  Add the tomato sauce, water, honey, cayenne, salt, basil, and oregano.  Bring the sauce to a small bubble for about 10 minutes, then let it simmer while you get the cabbage ready.
  4. Cut out the core of the cabbage. Bring a stockpot of water to a boil on high heat. Drop the cabbage into the boiling water and press it down with a spoon, boiling for 5 minutes. Carefully remove the cabbage from the water using 2 forks and strain in a colander for 1 minute, but keep the water boiling. Peel off the softened cabbage leaves, stopping when the leaves get hard and dry. Return the head of cabbage to the water, repeating the process.
  5. Let the cabbage cool long enough to handle.  Spray a casserole dish with a little nonstick spray.  Add a couple tablespoons of meat to the cabbage leaf and roll it up.  Continue this process until you run out of meat or cabbage.  I put a lot of meat in my rolls, so I only had 12 rolls.  Stuff according to your preference!
  6. Top the cabbage rolls with the tomato sauce and bake for 25-30 minutes.  I served this with mashed cauliflower.  It was delicious!

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