Cabbage Rolls

Ingredients

8-10 cabbage leaves (depending on how large you want your rolls)

1-1½ pounds ground beef

¾ cup diced red or yellow onion (I used both)

2 large cloves garlic - crushed

¾ cup diced mushrooms

1 or 2 minced tomatillo (optional)

½ cup diced tomatoes (optional)

2 eggs

salt

pepper

12 ounces tomato juice

8-10 cabbage leaves (depending on how large you want your rolls)

454-680 grams ground beef

40 grams diced red or yellow onion (I used both)

2 large cloves garlic - crushed

75 grams diced mushrooms

1 or 2 minced tomatillo (optional)

100 grams diced tomatoes (optional)

2 eggs

salt

pepper

355 ml tomato juice

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Nut Free

Soy Free

Preheat oven to 350°F (180°C).
Mix all ingredients except cabbage leaves and tomato juice.
Set aside.
Boil cabbage leaves for about 5 minutes.
Remove from water and drain.
When leaves are cool enough to handle, place a scoop of meat mixture in cabbage leaf.
Fold top and bottom first, then fold over the sides.
Place seam side down in buttered casserole dish.
Pour about ⅓ of the tomato juice over the rolls and bake for about 30 minutes.
Remove rolls from oven and carefully pour off most of the fat.
Pour the rest of the tomato juice over rolls and bake for an additional 20 to 30 minutes.
During the last part of baking, watch rolls to prevent burning on top.
Cooking time is usually about 1 hour to 1 hour 15 minutes.
Remove from oven and spoon drippings over rolls.
Let sit for at least 10 minutes before eating.
Other ingredients that might be good are chopped fresh tomatoes, spinach, or cilantro.