All You Need
- 2 tbsp (30 mL) olive oil
- 2 cups (500 mL) each diced onion and celery
- 1 medium head cabbage
- 1/2 lb (250 g) each ground beef and ground pork
- 1/2 cup (125 mL) raw rice
- 6 tbsp (90 mL) Club House Roasted Cumin & Mint One Step Seasoning
- 2 cups (500 mL) tomato juice or low sodium V8 Juice
In large skillet, over medium-low heat, heat olive oil. Sauté onion and celery 10 minutes; set aside and cool completely.
In a large pot bring water to a boil. Remove core from the cabbage, and place cabbage head into boiling water.
As the leaves begin the come apart from the cabbage, remove from hot water and plunge them into a cold water bath. Continue until all leaves have been removed.
In a bowl, combine ground meats, 5 tbsp (75 mL) seasoning and rice; mix well. Add cold onion and celery mixture; mix well.
Drain cabbage leaves and remove large centre rib from each leaf. Divide meat mixture amongst usable cooked leaves, approximately 10 leaves.
Roll in a cigar fashion ½ way, tuck in ends and continue to roll. Repeat process until all leaves have been filled.
Pour ½ of the V8 juice into bottom of baking dish, place finished cabbage rolls on top. Cover with remaining tomato juice, season with remaining seasoning, cover with foil and bake for 1 hour at 425°F (220°C) or until cabbage rolls are tender.