I get made fun of in my house for loving these so much. My family calls them “old people food”…
…right before they go to town on a full plate of them!
True, cabbage may not be the coolest cat on the block, but it’s one of my favorite ingredients to chop up and put in salad, soup, cole slaw, or the fermenting jar (see recipe to make Your Own Saurkraut). And it offers a healthy package to deliver these awesome cabbage rolls.
This recipe was given to me by my athletic trainer when I was with the Wolves, and its a great way to stay in touch with my Hungarian roots. Of course, this is the easy version, so it makes these very do-able on a Sunday afternoon. Make enough of them and they will last until mid week. (Half the recipe if you don’t want that much, but these definitely get better after a day or two)
1 large cabbage
2lbs raw ground beef (grass fed preferred)
1.5 cups cooked rice, wild or brown
1 diced onion
.75 cup milk
salt and pepper
1 jar of your favorite pasta sauce
- Carefully peel the leaves off the cabbage and put them in boiling water for 3 min until they soften.
- Combine the ground beef, rice, onion, milk, eggs, salt and pepper and mix well
- Preheat the oven to 350
- Roll palm-sized ball of meat so it is even thickness all the way through, and roll into a cabbage leaf.
- Line a baking dish with the rolls, putting the open end down so it doesn’t unroll while baking
- Cover with pasta sauce, and bake in the oven for 1 hr.
Want more recipes that will boost your health and performance with power packed foods? Join our Advantage Kitchen mailing list and we will get you 1 new recipe each week!