When I was little my mom would sometime make cabbage rolls. It was a fairly long process of cooked cabbage leaves, meat filling preparation and tomato sauce. The result was delicious but the whole task seemed a bit daunting. As a young mom I never bothered trying to make them until I came across a simplified version written on the back of a tomato can. It still takes a little bit of time to make but it is well worth the effort and easy to put together. It’s like a cabbage lasagna really. I modified the recipe by adding lemon zest and juice and also a little mint. Like any recipe, use what you have.
You will need
1 can (796ml) of dice tomatoes
1 can (156ml) of tomato paste
1 tablespoon of caraway seeds
1 1/2 pound of ground beef
2 cloves finely chopped garlic
1 large chopped onion
6 cups of shredded cabbage
1/2 cup of white long grain rice (uncooked)
1 tablespoon oregano
1 tablespoon dry mint
1 tablespoon paprika
zest and juice of 1/2 lemon
In a pot, mix tomatoes, tomato paste and caraway seeds. Bring to a boil. Simmer 10 minutes.
In a skillet, brown ground beef with onion and garlic. Remove from heat, add mint, paprika, lemon juice and zest.
In a large bowl place shredded cabbage. Cover with boiling water. Leave it for 5 minutes and drain.
Place the rice in the bottom of a large casserole dish. Cover with half of the cabbage. Layer with half beef mix, then half tomato sauce. Repeat. Finish with tomato sauce.
Cook covered at 350ºF 40 to 45 minutes or until the cabbage is tender.
Serve with a good dollop of sour cream.