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One of my favorites. Served on a bed of mashed potatoes for extra goodness. This also freezes great which makes for an easy, quick meal when you don't feel like cooking.
Cabbage Rolls
1-Head of Cabbage, core cut out Filling: 1.5 lbs. of Ground Sirloin Brown Rice, Cooked (not sure how much...I had some in the refrigerator) 1/2 Onion, minced 1 Green Pepper, minced 4 cloves of Garlic, minced Fresh Parsley, minced 1 Tablespoon of Worcestershire Sauce 1/4 cup Tomato Paste 1 Egg, beaten 1/2 Tablespoon Kosher Salt 1 teaspoon Black Pepper 1 teaspoon Basil 1 teaspoon Oregano 1 teaspoon Turmeric
Tomato Sauce: Olive Oil 1/2 Green Pepper, minced 3 Garlic Cloves, minced 1/2 Onion, minced 1- 28 oz can Tomato Sauce 1- 15 oz can Diced Tomato Tomato Paste (the rest of what was left from the filling) 1/4 cup Apple Cider Vinegar 1 Tablespoon Worcestershire 1/2 Tablespoon Kosher Salt 1 teaspoon Black Pepper 1 teaspoon Basil 1 teaspoon Oregano 1 teaspoon Turmeric 1/4 cup Brown Sugar 1. Boil a large pot of water. Place Whole Cabbage into boiling water and steam until leaves are easily pulled apart. Set aside to cool. 2. Mix all the filling ingredients in a large bowl. Set aside. 3. In a pot, heat the olive oil. Saute the Green Pepper, Garlic, and Onion for a few minutes. Add the remaining ingredients. Bring to a boil. Lower heat and simmer for about 15 minutes. 4. Divide the Meat Mixture among the Cabbage leaves. Fold and place seam side down in a large greased baking dish. Cover with Tomato Sauce. Cover dish with lid or foil and bake at 350 degrees for about an hour. 5. Serve on a bed of Mashed Potatoes and garnish with Fresh minced Parsley.