You know it’s fall when I start making these! I admit I made lazy ones in the crockpot in the spring, but these ones are the real deal! Here’s the deets!
1 head of cabbage
2 lbs lean ground beef
3 cups brown rice-cooked
1 diced onion
2 large cans tomato sauce
4 tbsp brown sugar
Salt & pepper
1 tsp thyme
1 tbsp minced garlic
Core cabbage and place in large stock pot filled with water – boil till leaves are tender. 15-20 min
In saucepan , sauté onions and garlic in oil
Add beef, drain as necessary. Season with salt & pepper and thyme.
Once cooked through add the cooked brown rice. Let sit.
Once the cabbage leaves are tender, remove from water and let dry on a tea towel. Remove large leaves from the head and using paring knife remove tough spines.
Taking the leaves in your palm, spoon beef/rice mixture into leaves. Roll up and place in large baking dish. Continue until you have desired number of rolls.
To make sauce-
Heat the tomato sauce with the brown sugar in the same saucepan as you made beef mixture.
Pour sauce over rolls, cover with tin foil and cook at 325 degrees for 2 hours.
That’s it, really it’s easy! So yummy!