Cabbage Rolls

As promised, another easy weeknight meal. After eating this dish throughout my childhood, I decided to look up a little history on it. I found out that cabbage rolls are a common peasant food originating in Europe and Western Asia. They were meant as a means for using up leftover food, so additions and changes are encouraged. The sauce varies widely by region...in Finland and Sweden, the sauce is typically a bittersweet ligonberry jam. This tomato-based sauce would most likely be from Eastern Europe.

You could make it even healthier by using ground turkey and brown rice. Enjoy!

Grandma D's Cabbage Rolls

Mix together:
1 lb ground beef (or turkey)
3 Tbsp raw rice
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 can diced tomatoes

Rest of recipe calls for:
8-10 cabbage leaves
remainder from can of diced tomatoes
1/2 tsp. dried oregano
salt, pepper and garlic powder to taste

Boil whole cabbage leaves until pliable, about 3-5 minutes. Drain. Trim rib from back of leaves. Roll meat in leaves like a burrito. Place in skillet, cover with remainder of can of diced tomatoes with a little salt, pepper, garlic powder, and oregano sprinkled over the cabbage rolls. Cover and simmer until done (about 45 minutes). Add a little stock or water if it gets too thick.