Cabbage Rolls

Ingredients · for 16 (scales to your household)

• 1 Head of cabbage (about 3 lbs.) – or use 2 smaller heads $2.39
• 1 Tablespoon Olive oil $0.18
• 1 cup Diced onion $0.75
• 2 cloves Garlic $0.06
• 2 Mushrooms $0.12
• 1 pound Ground sirloin $7.94
• 3/4 cup Uncooked long grain rice $0.69
• 1/4 cup Parsley $0.41
• 1 cup Pomi strained tomatoes or canned tomato puree $1.32
• 1 1/2 teaspoons Salt $0.08
• 1/4 tsp Pepper to taste $0.03
• 3/4 cup Liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup) $0.41

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
2. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
3. Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
4. Preheat oven to 350° F.
5. To cooled onion mixture, add meat, uncooked rice, parsley, tomato, salt & pepper. Combine well.
6. Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
7. Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight. (They freeze well.)

Per serving