Shortcut Stuffed Cabbage:
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(corn, dairy, dye, egg, gluten, peanut, soy, tree nut free)
The Sauce
- 1 onion, diced
- olive oil for sauteing
- 3 stalks celery, diced
- 3 large carrots, diced
- 2 T. tomato paste (check ingredient label)
- 10 fresh tomatoes (or 32 oz canned tomatoes-check label)
- 1/2 cup honey
- 1 cup water
- 1 bay leaf
- juice of 1 lemon
- 1 tsp. salt
In a large stockpot, saute the onion briefly. Add the celery and carrots for 3 minutes, stirring constantly. Add the tomato paste and blend into the vegetables. Add tomatoes and stir. Add honey, water, bay leaf, lemon juice and salt. Allow sauce to simmer while you prepare filling.
The Filling
- 1 large onion, chopped
- 2 cloves garlic, chopped
- olive oil for sauteing
- 1 Lb. ground beef or turkey
- 1 cup uncooked rice(not minute rice)
- dash of salt and pepper
Saute the onion and garlic in oil for 5 minutes, stirring continuously to not burn garlic. Place the meat in a large mixing bowl, add the rice and sauted vegetables. Mix with your hands till well combined.
The Cabbage
Take 1 large head of cabbage and cut in half. Remove the core.Cut the cabbage in thin srips to shred the whole head.Construction
Preheat oven to 350 degrees.In a large baking dish (a lasagna pan usually works well) cover the entire bottom with a thin layer of your sauce, spreading it out to cover. Layer a thin layer of shredded cabbage. Sprinkle with the filling mixture. Generously cover all with the sauce. Keep repeating layers until you get to the top, always ending with the sauce. Add more sauce until the top is well covered and runs down through your layers. Cover with aluminum foil.Bake in preheated oven at 350 degrees for approximately 1 hour.Remove cover-check and stir lightly if top looks like it is drying out. Leave in oven for approximately another 20 minutes to brown. Serve. Freeze any leftovers, reheat and serve for another meal.
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