Sunday, March 8, 2015

Stuffed Cabbage Rolls


When I started my first little kitchen garden, I would get so excited anytime I could use something I had grown as an ingredient in something I was cooking. The more I have expanded the garden, the more grocery store ingredients have been replaced by homegrown and handmade ones. This recipe is a great example of making a meal with almost every ingredient straight from the yard! Oh, and they're delicious :) I hope you enjoy these savory stuffed cabbage rolls!

What you need:
- 16-20 large cabbage leaves (the ones on the outside of the head that you usually toss)
- 1 lb ground beef (or rabbit)
- 1 onion, chopped
- 2-3 carrots, chopped
- 1 cup cooked brown rice
- 1 tbsp dried parsley
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 egg
- 24 oz. tomato sauce
- 1 tbsp. dried oregano
- 1/2 cup mozzarella (grated)

Steam the cabbage leaves on the stove- put the leaves in a few inches of water in a pot and cover with a lid for 10-12 minutes. While you're waiting for that, brown the ground beef, onion, and carrots. Once the ground beef is fully cooked add in the rice, parsley, salt, pepper, and egg.


Once the cabbage leaves are done, take them out and gently drain off the liquid. Use a knife to cut a "V" shaped slit in each leaf to remove the thickest part of the rib in each leaf. Next, scoop a few spoonfuls of the ground beef mixture onto the leaf.


Now tuck in the ends and roll it up! Place all of the cabbage rolls in a glass baking dish.


Next mix the tomato sauce and oregano together and pour it over the cabbage rolls. Cover it with aluminum foil and cook it in the oven for 90 minutes at 350 degrees (F). Right when you pull it out of the oven, sprinkle the cheese on top to melt and you're done! 


Delicious, garden fresh, and healthy stuffed cabbage rolls. I was able to use carrots, parsley, oregano, cabbage, and eggs all from our homestead. (If I had planned ahead a little better I could have also used rabbit meat, onions, and tomato sauce.) Now that's a meal I'm proud of!