Tuesday, March 23, 2010

Beef Stuffed Cabbage Rolls

1 1/2 C cooked brown rice
2 lb. organic ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 tsp. dried basil
2 large eggs
sea salt and pepper to taste
1 large head of cabbage
3-4 C homemade marinara sauce
grated parmesean cheese

 Cook ground beef, onion and garlic over medium-high heat 5 to 10 minutes or until beef is browned; drain. Add basil, egg, salt, pepper and rice, mixing well.
In a large stockpot bring water to a boil and add cabbage. As the cabbage cooks and the leaves start to loosen, remove each leaf to a plate to cool. When the leaves are cool enough to handle, cut thetough rib without cutting through the leaf.
 Place about 1/4 cup meat mixture in center of each leaf. Fold sides up and over mixture, and roll up from the thick end of cabbage leaf. Repeat with remaining leaves and mixture. Place stuffed leaves in a 13-x 9-inch baking dish with a small amount of olive oil and 1/2 C of the marinara sauce.  Pourremaining marinara sauce over leaves.
Bake, covered, at 350°F for 45 minutes or until heated throug. Serve with parmesean cheese.

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