Cabbage Rolls in Tomato Sauce

I remember my grandma Mosey making these like it was yesterday. She would always brown the meat before stuffing the leaves (an option noted at the bottom of the recipes). Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

Author

Jill O’Brien

Ingredients

• 8 – cabbage leaves
• 4 – quarts water
• 1 – tablespoon olive oil
• 1 – pound Wild Idea Premium Ground Buffalo
• ½ – cup green or yellow onion, chopped
• 1 – tablespoon oregano
• 1 – teaspoon paprika
• ½ – teaspoon allspice (optional)
• 2 – teaspoon salt
• 1 – tablespoon black pepper
• 1 – cup rice, pre-cooked
• 2 – 15 ounce cans crushed tomatoes
• 2 – tablespoon brown sugar
• ¼ – cup lemon juice
• 2 – teaspoon salt
• 1 – tablespoon black pepper
• 1 – tablespoon chopped garlic

Directions

1. Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.
2. Remove core from cabbage center.
3. Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able, remove outside leaves from cabbage and place on a paper towel.  Remove any stiff, white core from leaves, for ease in rolling.
4. Cover remaining cabbage and simmer for 10 minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5. In a large bowl, mix oil, Ground Buffalo, onion, spices, prepared rice and 1 cup of the tomato sauce together. Hands work best.
6. Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7. Place sliced cabbage in the bottom of a casserole dish, placing cabbage rolls on top, and cover with remaining tomato sauce.
8. Bake in a 375° preheated oven for 30 minutes, covered. Serve with wild & brown rice and crusty bread.
9. In sauté pan over medium high heat, heat oil.
10. Crumble in Ground Buffalo, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice.
11. Continue with step 6. Reduce cooking time to 20 minutes.
12. Try a full bodied, non-oaky chardonnay.