Meal Zeal

January 25, 2011


Filed under: Uncategorized — jenseyt @ 6:55 pm
  • 1 head Savoy cabbage
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 T olive oil
  • 1 carrot, shredded
  • 1 parsnip or small potato, shredded
  • 1 celery stalk, diced
  • 1/2 C uncooked rice (not brown)
  • 2 T tomato paste
  • 4 C tomato or other sauce

Cut the core out of the cabbage but leave it whole. Place it, with the empty core area facing up, in a large bowl. Boil a pot of water and pour the water over the cabbage and let it sit for 10 minutes.

Heat the oil in a large pan. Cook the onions until they are soft.  Add the carrot, celery and parsnip and saute them for a couple extra minutes, until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.

Drain the head of cabbage. Pull off large leaves, cut out the large vein, and pat dry.  To roll: pull the sides to overlap before filling with about 1/4 C filling (a little more for larger leaves).  Arrange in the pot used to saute the vegetables.  Pour in enough sauce to cover the rolls. Bring to a boil and reduce the heat, letting simmer covered over low heat for about 45 minutes. Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls.


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