Ingredients
Cabbage Rolls
- 1 large head green cabbage, about 2 to 2¼ pounds
- 1 pounds ground beef
- 1 lb turkey
- 1 medium onion, grated or minced
- 2 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 1 cup cooked brown rice
Tomato Sauce
- 2 tablespoons butter or olive oil
- 1 clove garlic, finely chopped
- 2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
- 2 tablespoons (or more to taste) apple cider vinegar
- ¼ cup honey
- Salt and pepper to taste
Directions
- Peel cabbage - I used this method:
- Mix the meat, onion, garlic, salt, pepper, cinnamon and rice.
- Mix or blend together sauce. Place about 1/4 of meat mixture in each cabbage leave and roll like a burrito.
- Line of the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce. Place cabbage rolls, seam side down, on top of sauce. Top cabbage rolls with remaining sauce then cover the whole pan with tin foil. Bake for 2 hours in a preheated 350F oven.
Note: I had a little bit of left over meat and cabbage leaves so I chopped up my cabbage leaves and mixed it into the meat mixture. I then put it in a brownie pan and topped with a little sauce and baked for 45 minutes to make a sort of meat loaf.
