First Timer Cabbage Rolls

So, I have seen my mom and Baba and ChaCha makes these many times and I have eaten my share too! Here is my first stab at it. 

I was surprised by how easy they are to make and will definitely be doing it again. 

1. Prep your cabbage head. Remove any outer leaves. Bring a pot of water to a simmer and core the hard stem from inside. Get as much out as you can. Once water is simmering, plop your cabbage in and with a pair of tongs start removing the leafs. Set aside to cool and try trimming off as much of the hard rib as you can. 

2. Prep your filling. 1. Get a frying pan hot with olive oil. Put 1/2 chopped onion and sauté for 2-3 minutes. Add a package of lean ground beef, one clove minced garlic a tsp horseradish and a few sprinkles of worsheshire sauce, salt, pepper. Mix and cook through. If you see mixture is dry, add a few glugs of beef stock. 2. Cook 1/4 basmati rice following package directions. 

Mix beef and rice- set aside to cool. 

3. Prep your baking dish. Like a lasagna, you can put some plain, red tomato sauce on the bottom. 

Begin rolling. Much like a burrito or pita. Put some filling in the middle of your cabbage leaf, tuck in both sides and as you roll, tightly squeeze in the mixture. Place seem side down in your baking dish. 

4. When ready, top with more sauce and a bit of sautéed bacon, pepperoni or pancetta and freshly grated garlic. Reserve a little more beef stock and sauce for extra liquid, if needed. Bake in a 350 oven with foil top for 35 minutes. 

Moolicious!