In keeping with the superstition of eating cabbage on New Years Day we make cabbage rolls. We usually double our recipe so we have extra to put in the freezer for later! Below is the recipe I’ve adapted from one I found on southernfood.about.com

Cabbage Rolls

• 12-15 Cabbage Leaves

Filling:

• 1 pound ground turkey or lean ground beef
• 3/4 cooked brown rice
• 1 egg
• 1/2 cup chopped onion
• 1/4 cup skim milk
• 1 teaspoon salt
• 1 teaspoon pepper

Sauce:

• 1 8 oz can tomato sauce
• 1 14 oz can diced tomatoes
• 3 tablespoons sugar
• 2 tablespoons balsamic vinegar
• 1/2 cup water
• 2 tablespoons cornstarch dissolved in 1/4 cup water

Remove cabbage heart and put in microwave dish with a little water and cover. Cook on high for 10-13 minutes until leaves are pliable.

For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well. Place a portion into the center of each cabbage leaf. Roll leaf around filling, burrito style Place seam side down in a baking dish.

For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water; pour over the cabbage rolls.

Cover and bake in a preheated 350° oven for about 1 hour. Remove rolls with slotted spoon. Place pan juices in a saucepan over medium heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened. Serve the cabbage rolls with the sauce.

***I usually always add garlic powder to the meat mixture and a little hot sauce to the sauce.

***This can be easily made Keto friendly by subbing the brown rice for riced cauliflower and using stevia instead of the sugar in the sauce.

This is a great make ahead meal! I usually freeze them with the sauce in foil pans with enough in each pan for one meal. Then all you have to do is thaw and bake!