Not a great picture but this is a yummy dish that feeds a crowd, great for leftovers the next day, or a great dish to bring to a potluck.  There are a few steps to this recipe, but not difficult at all, and in the end, a very satisfying meal.
1 head of green cabbage, core removed
3/4 cup cooked rice (we used Basmati)
4-6 strips of diced cooked bacon
1 lb. ground beef (a mixture of turkey and pork is good too)
one 28 oz. can whole tomatoes (drain into  a 4 cup measuring cup, and squeeze out any liquid from the tomatoes, then chop up the tomatoes into another bowl)
1 large onion, minced
one 14 oz. can tomato sauce
2 Tblsp. Balsamic Vinegar
1 Tblsp. gluten free Soy Sauce
Seasonings: 1 tsp. sage, garlic powder, thyme, rosemary
salt and pepper
1 Tblsp. fresh minced flat leaf Italian Parsley
Begin by putting the cabbage into a large pot of water, the water level should come up 2/3 the size of the cabbage, lid on and bring to a boil, then a simmer for about 12 minutes.
Meanwhile, to the 3/4 cup rice, add the reserved tomato juice and add enough water to reach 1 1/2 cups. Pour over the rice, bring to a simmer, lid on, turn the heat to low simmer stirring occasionally until rice is cooked, about 15 minutes.
In a small bowl, combine the sage, garlic powder, thyme, rosemary, mixing well to combine.
In another bowl, combine the tomato sauce, Balsamic Vinegar, Soy Sauce, and 1 rounded teaspoon of the seasoning mix, mixing to combine, and set aside.  Once the rice is cooked remove from heat, transfer to another bowl to cool.
In a medium sized bowl, add the meat, onions, drained diced tomatoes, cooked bacon, cooked rice, the remainder of the seasonings and mix well.
Once the cabbage has cooked about 12 minutes, drain, and add cold water to the pot to cover the cabbage, to cool down.  When cool enough to handle remove from pot onto a clean towel.  Gently remove the leaves, patting each one dry.
Add a good spoonful of the meat rice mixture to the middle of the cabbage leaf, and roll up, tucking in the sides.
Continue stuffing and rolling the cabbage leaves, placing into a casserole pan.  This mixture gave 17 cabbage rolls. I did have left over cabbage, which will keep in the fridge wrapped in plastic about 3 more days.  Usually, I will slice up, simmer until cooked, and cover in a Bechamel or white sauce as a side dish.
Then pour over the seasoned tomato sauce, cover in tin foil and bake.  My oven is strange so I started at 350 for 1/2 and hour then for the remaining 45 minutes turned the oven down to 325 degrees. Bake until meat is cooked through, let rest 5-10 minutes before serving.

Ina Gawne


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December 3, 2010