Stuffed Cabbage in Tomato Sauce
Also known as cabbage rolls, depending upon where you come from, high-fiber cabbage is stuffed with lean meat, with more fiber in the whole grains and brown rice.
Serves: 4Hands-on: 25 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 12 large cabbage leaves
- 1 cup cooked brown rice
- 1⁄4 cup currants
- 1⁄4 cup toasted hazelnuts
- 1⁄4 cup minced onion
- 3⁄4 tsp. salt
- 1⁄8 tsp. ground black pepper
- 3⁄4 lb. ground pork
- 1⁄2 lb. ground beef
- 1 Tbsp. olive oil
- 2 cups tomato sauce
- 2 garlic cloves, finely minced
- Blanch the cabbage leaves in boiling water for 4 minutes. Remove and lay flat on a tray. Chill in the refrigerator.
- Combine the cooked brown rice, currants, hazelnuts, onion, salt, and pepper in a bowl. Add ground pork and beef and mix well.
- Remove cabbage leaves from the refrigerator and blot with paper towels. Place about 1⁄4 cup meat mixture on each cabbage leaf. Fold in sides and then roll up leaf to completely enclose filling.
- Heat the olive oil in a skillet. Add the tomato sauce, garlic, and brown agave syrup and stir to combine.
- Place the cabbage rolls in the tomato sauce, seam sides down. Spoon some of the sauce over the rolls, cover.
- Cook over medium-low heat for 1 hour. Reduce heat to low and simmer for an additional 20 minutes, adding a little water if needed. Serve hot.