STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
Ingredients
- 1 medium cabbage
- 1 lb. ground beef
- 1½ cups cauliflower rice
- ⅓ cup parsley chopped
- 1 tsp. onion powder
- 1 tsp. sea salt
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- 4 cups chopped tomatoes in juice
Instructions
- Carefully remove core from cabbage and discard discoloured outer leaves.
- Fill a large size pot about halfway with water and bring to a boil. Place the whole head of cabbage into the water. (it should be submerged)
- Boil until it is al dente and the outer leaves can be peeled off without breaking. About 10-15 minuets. Set aside and cool
- In a large bowl, combine ground beef, cauliflower rice, parsley, onion powder, salt, garlic powder, and pepper. Use your hands to mix well
- Gently peep the outer 8 leaves off the boiled cabbage and reserve for the cabbage rolls. With a sharp knife, shave off any thick veins from the outside of the reserved leaves. Quarter the remaining head of cabbage, cut out the core from each quarter, and place in a dutch oven or 2 quart casserole dish.
- Lay cabbage leaf out in front of you so that where it was connected to the core is toward you and is curling up. Place ⅛ of the meat mixture about 2 inches from the edge closest to you and shape the meat int a 3 inch wide log.
- Fold the 2 inches closest to you over the top of the meat and roll so that the edge is underneath the meat.
- Next, fold the right side of the leaf over the meat, repeat with the left side. Roll meat forward toward farthest edge.
- Place the cabbage rolls, seam side down, into the dutch oven along with the cabbage quarters.
- Pour the tomatoes and juice over the top, and sprinkle with additional salt and pepper.
- Bake: Cover and bake at 350° for 2 hours, or until the rolls are so tender you don't need a knife to cut them.
Notes
For Crock pot/slow cooker: cook on low for 6 hours
For Pressure cooker: cook under high or standard pressure for 20 minutes. Allow to naturally depressurize.
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