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Stuffed Cabbage Rolls
Stuffed cabbage rolls are usually made with ground beef, ground pork and white rice. This is my lighter, healthier version.
1 lb extra lean ground beef (94/6 lean)
1 onion, diced
1 tbs minced garlic
2 cups cooked whole grain brown rice
1 jar Pepperland Farms marinara sauce (or your favorite prepared spaghetti sauce that doesn't overload on salt & sugar)
1/2 cup liquid (water, wine or stock)
1 pkg. Laughing Cow Light garlic & herb cheese wedges
4 stalks green onions, chopped (green part only)
cajun seasoning blend
shredded or grated parmesan cheese
In a large skillet, brown the ground beef. When it is cooked, remove the meat to the side and wilt the onions over medium heat. When the onions are soft, add the garlic and stir well. Add the cooked beef back in to the skillet. Add the cooked rice. Stir in about 1 1/2 cups marinara sauce and 1/2 cup liquid (I prefer low-sodium beef stock but red wine or even water will work fine.) Stir until heated through. You may need more liquid. Stir in 2 wedges of the Laughing Cow cheese and the chopped green onions. Season lightly with the cajun seasoning to taste.
Fill a large stockpot a little over halfway with water and bring to a boil. With a knife, remove the core from the cabbage. Peel away the leaves gently, removing any damaged ones. Remove the tough "vein" parts of the leaves with your knife. In batches, blanch the leaves in the boiling water (about 2 minutes). You don't want the cabbage to get too soft, just soft enough to be able to roll the filling in it. Drain the blanched leaves well and rinse with cold water to stop the cooking process.
Preheat the oven to 350.
Lay each leaf out flat and add a few tablespoons stuffing to each. Roll up egg-roll fashion. Smaller leaves can be used to help keep stuffing inside the leaves. Lay each roll into a casserole dish (you can stack them if you wish). Cover lightly with remaining marinara sauce [ I blended some of the Laughing Cow cheese wedges into the remaining sauce and it was GOOD!]. Sprinkle parmesan cheese on top. Bake for 15-20 minutes until cheese gets golden brown. Serve immediately.