Cabbage Rolls

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

1. Peel cabbage - I used this method:
2. Mix the meat, onion, garlic, salt, pepper, cinnamon and rice.  
3. Mix or blend together sauce.  Place about 1/4 of meat mixture in each cabbage leave and roll like a burrito.
4. 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.