Eat Your Greens

By Rachel Johnson
Progressive Farmer Contributor

Serves: 6–8 | Prep Time: 30 minutes | Cook Time: 4 hours in crock pot

1 head cabbage

1 small white onion, chopped

1 garlic clove, minced

1 teaspoon kosher salt

1 pound ground beef

1 (8.8-ounce) pouch microwave white rice

1 teaspoon olive oil

1 large carrot, peeled and grated

1 teaspoon chopped dill

½ teaspoon ground cinnamon

1 teaspoon paprika

1 (14.5 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes, undrained

1 teaspoon kosher salt

½ teaspoon sugar

1. In a large stockpot fitted with a steaming rack, add 2 cups water and bring to a boil. Place whole head of cabbage in the pot and cover. Steam 5 to 8 minutes or until leaves are slightly wilted. Remove cabbage from pot and rinse with cold water.

2. Heat olive oil in a sauté pan over medium heat, and cook onion until translucent. Add garlic and salt. Cook 30 seconds or until fragrant.

3. Prepare rice, set aside.

3. In a large bowl, combine ground beef, rice, onion mixture, carrot, dill, cinnamon and paprika. Work the mixture with your hands to an even mixture.

4. In a large slow cooker, stir together tomato sauce, diced tomatoes, salt and sugar.

5. Cut 1 inch off the bottom of the cabbage; carefully peel off leaves. Spoon about ¼ cup of beef mixture into the middle of a cabbage leaf, fold in the sides and roll from the bottom up (similar to rolling a burrito). Place folded side down into the tomato sauce.

6. Repeat until all filling is used (makes about 8 cabbage rolls). Cover slow cooker and cook on high 4 hours or until beef is cooked through.

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