Stuffed Cabbage Rolls

Well hello there 2016! If you’re anything like me, you’re ready ready ready for this exciting new year!

I’m not into resolutions. I think you can set goals any time and make little changes to improve yourself whenever. But! I am SO INTO fresh starts and clean slates – new opportunities to get it right if you will. We’re all kind of looking for another chance I think. And, always a little luck #amiright…

So, cabbage!IMG_4099

I’ve been told you eat cabbage for luck with money in the new year (hello. need that). So eat up! You’ll find these stuffed cabbage rolls are easy but impressive, and protein-packed but light enough not to weigh you down. Plus, it’s nice to have some green in the gray of winter, don’t you think?

The recipe I’m sharing calls for ground beef but you could just as easily use ground lamb or ground turkey (super lean choice, just sayin).


 

What you’ll need:

6-8 cabbage leaves (larger, outer leaves are best)
1/2 lb ground beefIMG_4101
1/2 lemon, juiced
1/2 small onion, minced
2 cloves garlic, minced
1 tsp. salt
1/2 cup parsley, minced
1/4 cup olive oil
1/4 cup apple cider vinegar
1 cup beef broth


  • Put all but 1 cabbage leaf in pot and submerge in water. Steam for about 7 minutes.
    • You’re just trying to soften the leaves, so you can roll them without their cartilage snapping.
  • Meanwhile, combine all other ingredients in a mixing bowl.
  • When leaves are soft remove from pot and drain water.
  • Place remaining uncooked leaf in the bottom of the pot.
    • It will serve as a barrier between the hot pot and the rolls.
  • Working with your hands, place a scoop of your mixture close to the base of one of your cabbage leaves.
    • Wrap the roll like a present. Pinch up the base, tuck in the flaps, and then roll up. The leaf should almost stick to itself.
  • Repeat until your leaves/mixture are gone and place rolls in pot.

IMG_4097

  • Top with broth and vinegar.
  • Cover and simmer for 40 minutes.

Enjoy!

p.s. these tend to fall apart once you cut into them – I recommend a knife and fork approach…

 

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