More Great Recipes: Dinner


Cabbage Rolls of Fire: Chili-Garlic Loaded Delights


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Serves 6 | Prep Time 30 | Cook Time 60

Why I Love This Recipe

Cabbage was once considered a luxury food in ancient Greece and Rome, and was even used as a digestive aid by Roman soldiers before battle!


Ingredients You'll Need

1 large head green cabbage
1 pound lean ground beef or turkey, thawed if frozen
1 cup cooked brown rice, chilled
1 large egg, lightly beaten
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
3 cloves garlic, minced (divided)
2 tablespoons chili garlic sauce (divided)
1 teaspoon salt
1/2 teaspoon black pepper
1 (28-ounce) can crushed tomatoes
1 cup low-sodium beef or vegetable broth


Directions

Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully peel off the leaves, one by one, until you have about 12 large, intact leaves. Blanch the leaves in the boiling water for 2-3 minutes until pliable. Drain and set aside.


In a large bowl, combine the ground beef or turkey, cooked rice, egg, panko, Parmesan, parsley, 1/3 of the minced garlic, 1 tablespoon of the chili garlic sauce, salt, and pepper. Mix well until fully incorporated.


Lay a cabbage leaf on a flat surface and place about 1/4 cup of the meat mixture towards the stem end. Fold the sides over the filling and roll up tightly into a bundle. Repeat with the remaining cabbage leaves and filling.


In a large skillet or Dutch oven, combine the crushed tomatoes, broth, remaining minced garlic, and remaining 1 tablespoon of chili garlic sauce. Stir to combine.


Arrange the cabbage rolls, seam-side down, in the tomato sauce. Bring the sauce to a simmer over medium heat, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the cabbage is tender and the filling is cooked through.


To serve, carefully transfer the cabbage rolls to a serving platter and spoon the tomato sauce over the top. Garnish with additional chopped parsley, if desired.


Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


Pairs Well With

A refreshing ginger beer or a tangy lemonade to balance the heat and richness of the dish.


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