Old-Fashioned Cabbage Rolls with Meat

Comfort food the world over! Every country it seems has a take on this classic.

This is a very upper-midwest-style version (we are kind of our own country up here).

10-12 cabbage leaves

1 lb. organic ground beef

¼ cup chopped onion

½ cup chopped celery

1-2 cloves garlic, minced or pressed

½-¾ c. chopped tomato

1 cup cooked brown rice (or substitute cooked quinoa)

1 egg, beaten with a fork

¼ cup milk

¼ cup parsley (or carrot tops), chopped -optional

Dash of salt and pepper

3-4 c. chopped tomatoes for sauce (can substitute with a 14-15 oz. can of tomato sauce)

Shave down thickest portion of the stem on back side of each cabbage leaf with a peeler to make rolling the leaf easier.

Blanche cabbage for 2 minutes in boiling water, drain, set on a towel to thoroughly air dry.

Thoroughly mix all ingredients in a bowl, except cabbage and the 3-4 c. tomatoes for sauce.

Put a scoop of the mixture in the center of each cabbage leaf, distributing evenly. Roll leaf around filling, tucking in the sides as you would a burrito. Secure with a toothpick if needed. Place in a greased or parchment lined, rimmed baking sheet or dish.

Pour the 3-4 c. chopped tomatoes (or tomato sauce) over the stuffed cabbage rolls and cover. Bake at 350, 1 hour.

If you prefer, you can cook on the stovetop in a covered dutch oven, or in a crock pot for 8 hours on low.

Be sure meat thermometer reads at least 160.

Recipe created or adapted by Liz Talley, Urban Graze

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