This homemade cabbage roll dinner is quite hearty and filling. It’s a great way to get your veggies in.
Makes 8-10 cabbage rolls
- 2 pounds of ground beef
- 1 medium cabbage (8- 10 leaves)
- 1 medium onions (diced)
- 1 small red pepper (diced)
- 4 cups of cooked white rice
- 1 stalk of celery (sliced)
- 1 can of pasta sauce (tomato sauce)
- 1 cup of shredded mozzarella cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 teaspoon of dried sage
- 1 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
Take the head of cabbage and cut a leaf off from the base, try not to rip the leaf. Do this several times to get many leaves. If it gets hard to come off, boil some water and place the cabbage head in for a few minutes, enough to soften it but don’t cook too long.
In a skillet pan, cook ground beef until its all brown. Add in the red pepper, the onion and celery just until its softened.
Cook the rice, or if you already pre-cooked it move to the nest step.
Combine the cooked beef, and rice, and all the spices
Add scoopfuls of the beef rice mixture on the cabbage leaf
Fold the bottom of the cabbage leaf over the mixture, then fold both outer edges in, like a burrito. Place folded side down into a casserole dish, pour pasta sauce over the entire casserole.
Shred mozzarella cheese over the cabbage rolls.
Bake for 60 minutes at 350 F.
Once cooked, let it sit for a few minutes to cool, scoop out individual cabbage rolls and plate it. Enjoy!
You can make a large batch and freeze them. Put into an air tight container, label then freeze. It’s good for 3 months frozen. To use, un-thaw in the fridge overnight before heating up.
Pioneerthinking.com – Ingredients for a Simple Life
July 11, 2017