Cabbage is a versatile vegetable in your meal planning. Raw or cooked it provides lots of nutrients and flavor.
Sometimes you buy cabbage that you have to discard the outer leaves because they are dried out and not very good. Our cabbage this fall has really big outer leaves that are tender and not dried out. Cabbage rolls are a good way to use these. Hopefully this step by step will encourage you to try them.
12 cabbage leaves 1 cup cooked brown rice
1/2 cup finely chopped onions
1/2 cup chopped sweet peppers
1 pound ground sausage or lean beef (sausage is already seasoned but if using beef add salt & pepper to taste)
8 ounces tomato sauce
1 tablespoon brown sugar or other sweetener of choice
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
Steps to Prepare
Pull off outer cabbage leaves. Discard any that are not usable. Cut a V at the end taking out some of the larger rib.
Drop leaf into boiling water and let stay for about 3 minutes until it starts to soften. Remove and drop in cold water to stop the cooking. After cool remove and drain. Repeat this process with all of the leaves.
Mix your meat with chopped onion, peppers, egg and cooked rice. Divide it into 12 clumps of meat mixture and place each into a cabbage leaf.
Roll the cabbage leaf up starting at the end with the rib in it. Foll it up over the meat, then one side, the top part folded down and then roll it over making a tight bundle. Repeat this with the other cabbage leaves and place into a baking dish.
Mix tomato sauce, sweetener, lemon juice and worcestershire sauce to make a sauce and pour over the cabbage rolls. Cover and bake at 350 degrees in a preheated oven for an hour. Delish!