It’s so hard to eat well during busy weekdays – you’ve got a refrigerator full of farm fresh organic produce and grass-fed meat but without time… it just sits there. We go through the same struggle! Meal prep for the week is something I’m still getting used to, and this Stuffed Cabbage recipe really helps. Making a batch of stuffed cabbage, you can freeze in individual portion sizes so you have them to eat during the week.

Have you ever smelled boiled cabbage? It stinks. An easier way to make cabbage leaves pliable for stuffing is to freeze the cabbage. The night before, remove the center core and pop the cabbage into the freezer. The next day, let the cabbage head thaw out, about an hour, and then you can easily peel the leaves off. It’s a game-changer!

This Stuffed Cabbage recipe calls for ground beef, you can also use a combination of ground beef and ground pork. If you’re a Big Island resident and want to purchase our ground grass-fed beef and pastured pork order a Taco Night Bundle or our Primal Blend for nutrient-boosting ground meat with liver and heart!

Ingredients

• 1 medium head cabbage

• 1 to 1-1/4 pounds of ground beef or half beef, half pork

• 1 cup cooked rice

• 1 small onion, chopped

• 1 large egg, lightly beaten

• 2 teaspoons salt

• 1/2 teaspoon pepper

• 1/2 teaspoon dried thyme

• 1 tablespoon chopped parsley, and then some parsley for serving

• 1 can (16 ounces) tomato sauce

• 1 carrot, chopped

• 4 teaspoons brown sugar

• 1/4 cup water

• 1 tablespoon lemon juice or vinegar

Method

The night before, remove the core of the cabbage using a pairing knife. Carefully cut around the core and pop out. Rinse under cool running water and shake to remove water and then place in freezer. The next day, remove from the freezer and place on a plate to catch any water from the thawing head of cabbage. Allow to thaw, about an hour. With the cut side up, peel the leaves off the head gently. Wash under cool running water and pat dry any leaves that need further cleaning.

In a bowl, combine ground meat, rice, onion, egg, salt, pepper, dried thyme, and tablespoon of chopped parsley; mix well.

Put about 1/3 cup of the meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling, much like a laulau. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven, seam side down.

Combine tomato sauce, carrots, brown sugar, water, and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

Serve with sauce and parsley. Enjoy!