Cabbage Rolls

Ingredients:

• 10-20 cabbage leaves
• 1 lb ground beef
• 2 cups cooked rice (white or brown)
• 1 small yellow onion, diced
• 1 Tbsp olive oil
• 1 tomato, seeded and diced
• 2 cups baby spinach leaves
• 1/2 tsp paprika
• Kosher salt and ground black pepper
• 1 tsp chopped fresh thyme
• 2 Tbsp fresh chopped Italian parsley
• 1/4 cup freshly grated Parmesan cheese
• Sauce:
• 1 cup tomato sauce
• 1 cup chicken broth
• 3 cloves garlic, minced
• Kosher salt and ground black pepper

Directions:

1. Preheat oven to 375 degrees. Place cored cabbage in a soup pot. Cover with 4 cups chicken broth and steam 15-20 minutes with the lid on.
2. In a large skillet over medium-high heat, add the olive oil and brown the ground beef and onions. Season with salt and pepper. Add the chopped tomato and spinach. Season with paprika, salt, pepper, fresh herbs, and cheese. Continue cooking for 2-3 minutes.
3. Allow mixture to cool enough to handle. Stuff 1/4 cup filling into each cabbage leaf. Fold in the sides of the leaf and roll tightly. Make rolls until all the filling has been used. Place rolls in a 9×13 baking pan.
4. Whish the sauce ingredients together. Pour the sauce over the top of the rolls. Cover pan tightly with foil and bake 60 minutes.

I served these cabbage rolls over gruyere and garlic mashed potatoes!!