I try to keep my recipe's under an hour, for so many reasons, but then there's stuffed cabbage rolls, and they are worth it!
10 Cabbage Leaves (boiled until limp)
1 LB Ground Bison (or Turkey or Beef)
I Cup Cooked Rice
1 TBSP Olive Oil
1 Chopped Medium Yellow Onion
2 Cloves Minced Garlic
1 14.5 oz can Diced Tomatoes
1 Egg (whisked)
1 TBSP The Munching Box Onion To Love Seasoning
2 TBSP The Munching Box Berbere Today, Gone Tomato Seasoning
1 15 oz can Tomato Sauce
Sautee onion in 1 TBSP olive oil on medium-high heat for 5 minutes, add minced garlic and continue to cook for 3 minutes.
Turn heat to low, add 1 can of diced tomatoes and all seasoning, let simmer for 5 minutes.
Take off heat, add the raw ground meat, rice and whisked egg. Mix until everything is well combined.
Preheat oven to 400.
Pour half the can of tomato sauce into large casserole dish.
Place one cabbage leaf in casserole dish, fill with beef mixture, wrap like a burrito with the seal side down, repeat with the rest of the cabbage leaves and meat mixture. Pour the rest of the tomato sauce over the cabbage rolls.
Cover casserole dish with foil and cook for 1 hour.
Serve with mashed potatoes, roasted carrots or a simple green salad.