“Beef-Stuffed Cabbage Leaves”

Let’s do some pre-holiday wrapping this week…yep, right in the middle of August, we’re going to practice our wrapping technique, so we’re at the perfection level by Holiday Season. Actually, it’s not gift wrapping we’re trying to perfect but food wrapping…something to hold the tastes together and allows for us working folks to prepare in advance, heat, serve and enjoy!

Ingredients: (serves 4-6)
• 2 lbs. hormone-free lean ground beef, chicken or turkey
• 2 cups finely-chopped, organic red onion
• 1 tsp. organic ground cumin
• 1 tsp. organic ground coriander
• 1/2 tsp. Himalayan salt
• 6 cloves organic garlic, minced
• 1 tsp. organic chili powder
• 4 Tbsp. unsalted, organic tomato paste
• 4 organic limes, squeezed for their juice
• 8 to 12 large, organic cabbage leaves, room temperature
• Drizzle organic tomato sauce or fresh-diced, warmed organic tomatoes

Spray skillet with olive oil, add ground meat and cook thoroughly, remove to a bowl

In same skillet add onions, cumin, coriander, salt, garlic & chili powder and sauté until onions are soft—now, add back in the cooked meat, tomato paste & lime juice; thoroughly mix until all ingredients are well combined

Partially fill each cabbage leaf with meat mixture, roll, tuck in sides, finish rolling until log-shaped

In same skillet add the rolls, ¼ to ½ cup purified water and steam for 25 minutes on medium-low heat

In small sauce pan, heat the tomato sauce to hot but be careful not to boil

Drizzle cabbage rolls with warmed tomato sauce and/or tomatoes