Servings: 6 people
Ingredients
For the rolls
- 1 head green cabbage
- 2 lbs ground beef (I used grass-fed)
- 3/4 cup organic California basmati rice (cooked - see notes)
- 1 large yellow onion (finely chopped)
- 1 large egg
- 3/4 cup chicken broth (can sub for extra crushed tomatoes)
- 1 tbsp garlic powder
- 1 1/2 tsp sea salt
- 1 tsp black pepper (freshly ground)
For the sauce
- 2 cans crushed tomatoes (796 mL)
- 1 can tomato paste (156 mL)
- 2 tbsp apple cider vinegar
- 1 jar sauerkraut (796 mL)
Instructions
For the cabbage
- Fill an extra large pot with water and bring to a boil on the stovetop.
- While the water comes to a boil, remove 2-4 leaves from the outside of the cabbage and set aside (we’ll use these to cover the rolls at the end). Cut ¼” off the bottom (stem part) of the cabbage.
- Once the pot of water is boiling, add the full head of cabbage and take leaves off the outside as they cook. Do not overcook or the leaves will fall apart.
- Once the leaves have cooled to the touch, use a pairing knife to remove the thicker part of the cabbage stem.
To assemble:
- Preheat oven to 300F.
- In a large roasting pan, add one can of crushed tomatoes and tomato paste. Mix until well combined.
- Layer half of the sauerkraut on top of the tomato mixture. Set aside.
- In a large bowl add the remaining roll ingredients and mix until well combined.
- With clean hands, take a small handful of the meat (about ⅓ cup) mixture and place it in the centre of the leaf.
- Fold in the sides and roll the cabbage up. Place stem side down on top of the sauerkraut/tomatoes in the roasting pan. Repeat with the remaining meat mixture.
- Top the cabbage rolls with the other tin of crushed tomatoes and top with the remaining sauerkraut.
- Cover the cabbage rolls with the large leaves and place the lid of the roasting pan on top. Roast in the oven for 3 hours.
- When done cooking, remove from the oven and let stand for 15 minutes.
- Take off the top layer of cabbage leaves, plate and spoon extra sauce on top.
- Serve immediately.
Notes
These are best made the day before and reheated for 30 mins at 350F. This gives time for the flavour profile to deepen overnight.
For the meat, my mom uses a 50/50 combination of ground grass-fed beef and pasture-raised pork she gets from the local butcher. If you consume pork, feel free to use this option.
For a rice-free version, you can swap for millet or quinoa. For a grain/seed-free version, use “riced” cauliflower.