Cabbage Rolls!

A fall favorite.  Hearty, nourishing, comforting.  Traditional fall food.

The secret is in the sauce.  Isn't it always?

I make mine (in the oven right now!) thusly:

bacon
onion
ground round
cabbage
rice
egg (optional)
Chop up the bacon.  Cook your rice as you normally would.  Brown your meat and onions.  When the rice is cooked and the meat is browned, mix the two together and add the chopped bacon.

I steam the heads of cabbage and peel the leaves off from there, once it's cold.  I usually have the leaves prepared in advance of the meat mixture.

Cut the stem off of the cabbage, slicing up the rib to remove the bulk.  You could just shave this, too.

Place the cabbage leaf in the palm of your hand, put a couple of serving spoons of meat mixture inside.  Tuck in the sides and the end of the cabbage and roll it up burrito style.  Works!

Place in a casserole dish, seam side down.  Continue until you run out of leave, or mix. 

At this point you can freeze them individually on a cookie sheet and then bag and label them for later use or cook them, up to you.

When ready to bake, place in the casserole dish and preheat the oven to 350 F.

Now for the sauce:

1 can diced tomatos or crushed
1/4 cup brown sugar
1T apple cider vinegar
1T cinnamon
1 t cloves
1 t nutmeg
1 t pepper
1/2 t salt

Mix spices and vinegar together with the tomatos.  You can thin this with broth or stock if necessary.

Pour over and around cabbage rolls.  Bake in the pre heated oven for an hour until cooked through. 

Enjoy another meal that is gluten free. 

Naturally, gluten free.