1 Medium Head Cabbage
1 Ib Ground Beef
1 cup Cool Cooked Instant Whole Grain Brown Rice
½ cup Minced Shallots
3 Cloves Minced Garlic
½ tsp Fresh Cracked Black Pepper
½ tsp Italian Herb
¼ tsp Ground Cinnamon
1 Large Egg
(Tomato sauce recipe at the end)
Remove core from cabbage. Place in a large saucepan, cover with cold water. Bring to a boil; after 8 minutes remove 8 outer leaves. Reduce heat and return leaves to water until leaves are tender and can be rolled. This takes around 8-10 minutes. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, using a v-shaped cut. Set aside. Preheat oven 350 degrees.
In skillet, brown beef and drain. Add shallots, garlic, pepper, Italian herb, and cinnamon. Sauté until shallots are tender. In a large bowl, combine meat mixture, rice, and lightly beaten egg. Mix well.
Place about 1/3 cup mixture over each cabbage leaf, roll, and place steam side down in 9x13 baking dish. Cover with Tomato sauce place in oven covered at 350 degrees for 25 minutes, uncovered bake 8 to 10 minutes longer to thicken sauce
8 peeled and minced Roma Tomatoes
¼ cup Red wine
¼ tsp Smoked Sea Salt
¼ tsp Cracked Black Pepper
1 Tsp Beef Paste
¼ cup Minced Shallots
2 Cloves Minced Garlic
1 Tsp Italian Herbs
Mix all in sauce pan. Bring to boil, reduce heat and simmer for 20 minutes. Can be made ahead and refrigerated.