Cabbage Rolls

Good Morning everyone! I was in Maine a few weeks ago for one of my best friends weddings (which was totally awesome!) and in the days before we were doing all those last minute chores, setting up, favor bags, hair, nails, etc. and her wonderful Aunt brought us delicious cabbage rolls for lunch one day. I took one bite and knew I needed the recipe. I just made a cabbage roll casserole and used her spices in it and I instantly fell in love again with cabbage rolls (not that I ever fell out of love!) Feel free to use this stuffing recipe to either make traditional cabbage rolls or to make a cabbage roll casserole! Either way you will not be sorry, well maybe when it is all gone.



Cabbage Rolls:

1lbs Ground Beef - I use 93/7
1/2C Rice
1C Water
1tsp Cinnamon
1tsp Allspice
2tsp Dried Mint Flakes
2tsp Onion Powder
2 Cloves Garlic - Minced
2 Carrots - Shredded
1 Onion - Diced
1 Can Diced Tomatoes (15oz)
2 Cans Tomato Sauce (15oz Each)
Juice of 2 Lemons
1 Cabbage

Okay first decision - cabbage roll or cabbage roll casserole.... I'm going to give you the instructions for cabbage roll casserole, but if you want to do traditional rolls just core a green cabbage and boil it in a large pot of salted water until the leaves are soft and pliable, then stuff, roll and place in the casserole dish.

To make cabbage roll casserole you need to roast the cabbage.

While the cabbage is roasting, place the water and rice in a small sauce pot and bring to a boil, stir once, reduce to a simmer, cover and cook until all the water has evaporated, remove from the heat and set to the side.

While the rice is cooking place the ground beef, onions, garlic, 1/2tsp cinnamon, 1/2tsp allspice, 1tsp mint, 1tsp onion powder and some salt and pepper in a large saute pan and cook over medium heat until the beef is cooked completely through. Drain the beef and return the mixture to the pan. Add the rice, shredded carrots and tomatoes to the beef mixture.

Give a quick rinse to the rice pot then place it back on the stove and add the tomato sauce, lemon juice, 1/2tsp cinnamon, 1/2tsp allspice, 1tsp mint and 1tsp of onion powder to the sauce, bring up to a boil, stir and reduce to a simmer, cook for a few minutes then remove from the heat.

Once everything is cooked we can assemble! In a 13x9 place half the sauce and spread evenly on the bottom, then layer half of the cabbage leaves on top of the sauce, now spread the beef mixture all over the cabbage, top with the remaining cabbage then the remaining sauce and toss in a 350° oven for 30-45 minutes until nice and bubbly. (For Cabbage Rolls you will still place sauce on bottom, then place rolls on top of sauce, then top with the remaining sauce!)

This is great the first day but even better the second day after it has a chance to marry all the flavors together! Serve & Enjoy.

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WW: 3 Points Plus / Serving @ 8 servings
5 Points Plus / serving @ 6 servings
7 Points Plus / serving @ 4 servings