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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Author/Source:  

Lisa @ Onceamonthmeals.com

Ingredients:

  • 1 head cabbage
  • 2 Tablespoons olive oil
  • 1.25 cups onion, diced
  • 2 teaspoons garlic, minced
  • 1.5 cups green pepper, diced
  • 14 ounces diced tomatoes, preferably organic
  • 0.25 cups dry red wine
  • 1 Tablespoons sucanat
  • 1 teaspoons sea salt #1
  • 1 teaspoons basil
  • 1 teaspoons oregano
  • 0.25 teaspoons black pepper
  • 1 cups water
  • 1.125 cups ground beef, browned
  • 1 cups brown rice, cooked
  • 0.5 teaspoons sea salt #2

Directions:

Bring a large stock pot of water to boil. To prepare cabbage, remove cores and outer damaged leaves. Remove remaining leaves, keeping the smaller inner leaves for another use. When water is boiling, blanch cabbage leaves for 5 minutes then drain and run under cold water. To prepare sauce, heat olive oil in a large skillet over medium high heat. Add onion, garlic and green pepper. Cook for about 3 minutes or until onions become translucent. Remove half of the vegetables and set aside for filling. To the remaining vegetables in the skillet add the diced tomatoes and red wine. Cook for 2 minutes. Add in sucanat, sea salt #1, basil, oregano and pepper. Cook for an additional minute and then stir in water. Transfer the sauce to blender and puree in batches until smooth. For the filling, add the ground beef, rice and sea salt #2 to the bowl with reserved vegetables. Also add a few Tablespoons of the pureed sauce. Place 1/4 cup of sauce on the bottom of each 8×8 foil baking pan. To prepare cabbage rolls, place 1/4 cup of filling inside each leaf, fold up both sides. Then starting with the stem end, roll the leaf around the filling. Place seam side down in prepared pan. Repeat with remaining leaves. Divide remaining sauce over cabbage rolls and cover pans tightly with aluminum foil. Bake 375F for 45 minutes until heated through. 

Freezing Directions:

Prepare per above directions, but do not bake. After covering with aluminum foil, label and freeze. TO SERVE: Thaw. Bake, covered, 375 for 45 minutes until heated through.

Servings:  8


**conversion chart image provided by Erik Spiekermann

6 Responses to “Stuffed Cabbage Rolls”

  1. Abby says:

    1.125 cups of ground beef? Is that supposed to be 1.25?

  2. Valerie says:

    What is succanat? can I find it in natural food?

    • Lisa says:

      Valerie – Yes you should be able to find it in you natural foods stores. It is a less processed alternative to regular white sugar.

  3. Marissa says:

    How many rolls does this make? I see that it make 8 servings – is that 1 roll per serving?

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