When I think of cabbage, I think of two things: cole slaw and stuffed cabbage. Stuffed cabbage is so incredibly easy to make, it’s good and good for you and you can make it up as you go. I have made these tons of times and never the same way twice. I love meals that don’t have to be so precise. If you have carrots and onions on hand, use them…if you have rice and tomatoes, go for it! Keep it fresh!
cabbage can be cooked in an oven or crockpot
10-12 large cabbage leaves
1/2 onion, sliced
1 cup rice, cooked
1lb ground beef (I used meatloaf mix – pork, turkey or chicken will work great too)
15oz can tomato sauce or crushed tomatoes
1/3 can tomato paste
2T white vinegar
salt, pepper, basil, parsley, celery salt
**Bring large pot of water to a boil and blanch cabbage leaves (a couple at a time) for 3-4 minutes // remove and let dry // heat onions (garlic, carrots, etc), add tomato paste and stir for 5 minutes // add tomato sauce, vinegar, sugar and spices and let simmer about 20-30 minutes // add rice, egg, 1/2 cup tomato sauce and spices to meat, mix and set aside until sauce is done // when cabbage is cool enough to handle, gently slice the bottom portion of the stem off of the leaf as it can be tough // place a palm size amount of meat in the middle of the cabbage leaf (depending how large your leaves are) and roll gently // spread bottom of the pan or crockpot with sauce and arrange stuffed cabbage along the bottom // top with remaining sauce // cook at 350 covered for 30 minutes or in a crockpot on low for 6-8 hours.