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Baked Stuffed Cabbage Leaves

Reminiscent of a classic, cozy dish your grandmother may have made, these savory, tomato-topped bundles are absolutely delicious! Filled with ground meat, onions and rice, then flavored with herbes de Provence and cinnamon, everyone at your table (including your grandmother) will be clamoring for more. The next time you need a warming, nostalgic supper, this recipe is for you!

Bake Stuffed Cabbage Leaves

2-3 lb. head of green cabbage
1 tbs. oil
1 tbs. butter
1 onion, finely chopped
1 garlic clove, finely chopped
1 lb. lean ground meat (we used turkey thigh)
2 oz. rice (1 cup cooked)
1 tbs. tomato paste
1 tbs. chopped fresh parsley
½ tsp. cinnamon
½ tsp. herbes de Provence
14 oz. tin chopped tomatoes

First, bring a large pot of water to boil. Season with salt and add the cabbage, stalk side up. Return to the boil and cook 8-10 minutes, or until the outer leaves are tender. Remove and let cool a bit. Separate 10-12 leaves from the cabbage and leave to dry on a paper towel.

Now, heat the oil and butter together and add the onion and garlic and cook gently until the onion is soft and golden. Add the ground meat, turning up the heat a bit, and brown it . Mix in the rice, tomato paste, parsley, cinnamon, and herbes de Provence. Season well, remove from the heat and leave to cool a bit.

Lay a cabbage leaf on a work surface and use a knife to cut the thick stalk out in a “V” shape. Fill the leaf with a large spoon of the meat mixture, roll up burrito-style, and place seam down in a baking tray that will hold 8 cabbage rolls tightly. Continue with remaining cabbage and filling. Top with chopped tomatoes, cover and bake for 1½ hours, removing the foil the last ½ hour.

 

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