Stuffed Napa Cabbage
2 cloves of garlic, minced
1 small onion, diced
1 cup of cooked brown rice
1 lb ground beef (or chicken)
salt & pepper to taste
1 head of napa cabbage
1 jar tomato basil pasta sauce
grated parmesan cheese
Chop off the white core of the napa cabbage.
Blanch the cabbage leaves and green onions in boiling water until they're pliable, about 10 to 20 seconds.
In a large bowl, combine the garlic, onions, rice, beef, breadcrumbs and seasonings.
Mix by hand to fully incorporate.
Roll a small ball of the mixture in your hand, about the size of your palm.
Take one leaf of the cabbage and wrap the mixture inside, tucking the sides in and rolling them under, like wrapping a burrito.
Assemble the stuffed cabbage in shallow baking dish.
Pour a jar of pasta sauce over the cabbage, covering it completely.
Fill the dish with water, about halfway up.
Sprinkle with cheese.
Bake in the oven at 350 degrees for an hour and half.
Pairs Well With
found online at some CSA site--I modified to be made with ground chicken for this go round