I made these last night and could not wait to share them with you, they were fantastic! I could not believe that with only one pound of beef and a head of cabbage I could create a huge meal for a crowd of people. In developing recipes with grass-fed beef, I have found that traditional dishes work extremely well. Traditional cooking extends meat and also uses tougher cuts! This dish fits the bill, it is a bit challenging but it is WELL worth all the effort. I know this is a very wintry dish but I added a lot of fresh herbs and served it with homemade bread and butter. And I love cabbage all year round! So lovely!
- 1 pound ground grass-fed beef
- 1 onion, finely chopped
- 3 cloves garlic
- A few sage leaves
- A handful of parsley, minced
- A few spring of thyme, minced
- 2 eggs
- ½ cup of uncooked rice
- 2 tablespoons of breadcrumb
- 2 tablespoons tomato paste
- 1 teaspoon of kosher salt
- Some fresh cracked pepper
- 1 head green cabbage
- 3-15 once cans of dice tomatoes(or a big can of tomato juice or 28 oz can of crushed tomatoes)
- 1 onion sliced
- rest of the can of tomato paste
- juice of one lemon
- 1 teaspoon kosher salt
- water to cover cabbage rolls
- Bring a big pot of water to a boil, while you wait, gently separate the cabbage leaves from the head.
- Remove boiling pot from heat source and place cabbage in pot, for about ten minutes.
- TO prepare the filling, in a large dutch oven saute garlic and onions, add parsley. Let cool, in a mixing bowl, mix meat, eggs, bread crumbs, herbs, salt, pepper, tomato paste, rice and then add onions and garlic.
- to assemble rolls place about 2-3 tablespoons of meat filling into cabbage leave and fold into pockets(they need not be pretty), I had to use tooth picks to keep them together.
- Place in large dutch oven, add sauce, on a very low heat bring to a boil and cook at a very low heat for about two hours. Enjoy!