In other news, I have 9 glorious days left of Christmas break. Main goal: Complete resume (ugh), and start application process. I am dreading this. I'm very excited about our move to Houston... but NOT excited about the process of getting there. In addition to the application process, I've been doing some major house cleaning... like scrubbing cabinets, floorboards, etc. Ahhh, the joys of getting a house ready to sell!
Wow, that was like a journal entry above. Sorry about that. Let's get to THE RECIPE!! Y'all, this was seriously good. First of all, this was my first experience with a head of cabbage. I've always bought the shredded cabbage if I needed any. It was super easy to use it and then I cut up the leftovers. Also, the recipe called for raisins... I didn't have any so I used dried cranberries instead. Delicious! Don't leave them out. This is kind of like a mini meatloaf wrapped in cabbage! You can also prepare this beforehand, then just drizzle the tomato sauce mixture over the top when ready to bake.
olive oil spray
1 c diced onion
1 medium head green cabbage
1 lb lean ground beef (I use the 96/4%)
1/2 c cooked rice (I used some brown minute rice)
1/4 raisins (I didn't have any, I used dried cranberries)
1 tsp salt
1 can (15 oz) tomato sauce
1/2 c fat-free beef broth
1/2 tsp paprika (I used 1 tsp, we like spice!)
Preheat oven to 350 degrees. Spray a 9x13" dish with cooking spray. Spray a medium skillet and heat over med-high heat. Add the onion, cook about 5 min, then set aside to cool.
Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf. **This was so much easier than I thought it would be.
In a large bowl, combine the beef, cooled onion, rice, raisins, and salt - I used my (clean!) hands. With the stem side of the cabbage leaf facing you, place about 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a little packet. Place the cabbage rolls, seam side down, in the prepared baking dish.