Beef Cabbage Rolls with Tomato and Roasted Red Pepper Sauce

I am a new fan of cabbage rolls. I have some weird issue with rice mixed with tomato sauce but I have figured out this great recipe that I think anyone will enjoy. Great for the kids, great for leftovers, and great for traveling to a potluck or given to another family. Comfort food at its finest but made with no canned goods and reduced grease.

1 lb of extra lean ground beef
4 garlic cloves
Chopped thyme
1 cup of cooked brown rice
1/4 chopped yellow onion
Green cabbage
2 large tomatoes
2 red peppers
1.5 tsp Balsamic vinegar


For the stuffing:
Mix together ground beef, rice, 2 garlic cloves, chopped thyme, chopped onion

For cabbage:
Put the whole head (with the bottom core cut off) in boiling water and then slowly pull layers off. This makes it easier to get pieces without breaking them and now they’re soft and easy to use.

For the Sauce:
Preheat oven to 400F and put in the red peppers whole. Roast them until they are very soft and slightly browning.
In a blender:
Put in the tomatoes quartered, the red peppers with the stems pulled off, balsamic vinegar, 2 gloves of garlic, salt, pepper

Preheat oven to 375F

Stuff the cabbage, put all into a baking dish and pour the sauce over and cover with parchment paper or tin foil. Bake until soft. Approximately 35 minutes.

Done! Enjoy!


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