Stuffed Cabbage

Stuffed cabbage, slow braised in a rich tomato broth, stuffed with grass fed beef and rice. With so much flavor you won’t be able to stop eating them.

Ingredients:

1 head green cabbage
2 1/2 lbs ground chuck
1 cup white onion chopped
4 cloves garlic chopped
1/2 cup ketchup
3 large eggs beaten
1 tbs worchestershire sauce
1 cup white rice
1/8 cup paprika
1 tbs carraway seeds
1 qt tomato juice low sodium
salt and pepper to taste

Directions:

1. In a large pot of boiling water place whole head of cored cabbage. Remove the outer leaves as they begin to cook and place in a colander. Repeat as necessary and set aside for later use.
2. In a large bowl combine white onion, garlic, ketchup, eggs, Worcestershire sauce, white rice, paprika, caraway and salt and pepper. Mix thoroughly.
3. Add ground chuck and mix just until all ingredients are incorporated. Do not over mix.
4. Stuff cabbage leaves with 2 – 3 tablespoons of beef mixture. Place into a baking dish. Repeat until all cabbage and beef is used.
5. Top dish of stuffed cabbage with tomato juice. Cover with parchment and foil and bake at 350 degree pre-heated oven for 2 hour and 15 minutes.
6. Remove from oven and serve.