Easy to prepare Cabbage Rolls. One large head of fresh cabbage (remove core) place in a large pot with water and a few dashes of salt, cook approx. 15 minutes or until cabbage breaks away and is tender (do not over-cook), drain in a colander gently, allow to cool.
In a mixing bowl add one cup brown or white rice, 8 ounces ground beef (cooked and drained), 8 ounces ground pork or chicken or turkey meat cooked), one teaspoon caraway seeds, black pepper to taste, garlic salt, onion powder, mix all ingredients together with clean hands.
Carefully tear cabbage leaves and begin filling the inside (in the middle of each leaf), roll closed and place in a large dutch oven lidded pot. Once all cabbage rolls are filled add one cup vegetable stock, one tablespoon tomato paste, 1-10 ounce can diced tomatoes, cover and cook on medium low heat 35 minutes undisturbed.
Transfer to a serving platter and enjoy!
Cheryl “Cheffie Cooks” Wiser.