​Cabbage rolls are a bit labor intensive, great for a weekend project, but they're worth it. They make for excellent comfort food on a cold grey day, with rice and meat rolled up in cabbage leaves and simmered in a tangy tomato sauce. 

​Makes 6-8 servings

Ingredients
1 large green cabbage
1 yellow onion, diced
4 garlic cloves, minced
2 cups tomato puree or sauce
1.5 cups ground beef, crumbled tofu, cooked lentils or other meat of your choice
1.5 cups cooked rice or grain of your choice
1 tbsp grapeseed oil (or whatever kind you like) 
1 tbsp sugar
1 tbsp apple cider vinegar
salt, pepper + optional herbs like dill or parsley

Method of Preparation
1.Preheat your oven to 375°

2. Boil your cabbage in a big pot of salted water for about 5 minutes. 

3. You want it to be soft but not mushy. Drain + cool slightly, then carefully peel off the largest outer leaves. You need about 8-12. Remove the thick ribs of the leaves so they can lay relatively flat.

4. Take the remaining cabbage and remove the core. Chop and put in the bottom of a 8x13 baking dish.

5. Heat oil in a saucepan and add your onion. Sauté until it starts to become translucent, then add the garlic and cook until it’s fragrant. Toss half of this mixture into a bowl and add your meat, cooked rice, a little salt & pepper plus whatever seasonings you dig. 

6. Add tomato puree to the pan with the remaining onion & garlic along with the sugar and vinegar. Simmer with a lid on for about 10 minutes. 

7.Add half of the tomato sauce to your rice mixture and stir until it’s well combined. 

8. Lay out your first cabbage leaf and add 1/8th of the filling. You can use two leaves if they are small or have holes. fold in the sides around the filling and roll like a little burrito.

9. Repeat with the remaining filling and leaves. Set the rolls in the baking dish, seam side down, on top of the chopped cabbage. Pour over the remaining tomato sauce. 

10. Cover with foil, and cook for about 40 minutes. Uncover and broil for another 5 minutes. 

Serve & enjoy! ​

This is an adaptation of a recipe my Mom used to make for us as kids. Broccoli­ Rice Casserole is the “Original” using brown rice, broccoli and a combo of parmersan and cream cheeses. In the pictures featured, I am using Green Radicchio and Kale for the greens, brown rice, and cheddar/cream cheeses.

Suggested Ingredients:
1 Tbsp ANY oil or butter
2 Cloves garlic, pressed
1 onion of any variety, chopped
4­5 cups fresh greens or veggies chopped to desired size
6 oz soft cheese
4 oz hard cheese grated (Divided, reserve 1­2 Tbsp for sprinkling atop casserole)
1 cup rice cooked as per package directions