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Spicy Stuffed Cabbage Rolls

adapted from Nourishing Traditions by Sally Fallon

 

1 large cabbage

1 lb. ground beef, lamb, turkey or 1 can red beans    

2 med. onions, finely chopped

2 cups cooked brown rice

2 cloves garlic, peeled and chopped

¼ c. pine nuts

½ c. raisins

2 tsp. ground cumin

½ tsp. cinnamon

1/8 tsp. ground cloves

salt and pepper

1 egg, lightly beaten

1 lg. can tomatoes

 

Remove core from cabbage and set core-side down in large pot with 2 inches of water, cover and steam 15 minutes. Remove wilted outer leaves. Steam a bit longer if needed to soften inner leaves. Drain and set aside. In heavy skillet, brown meat in olive oil, if using. Add onion, rice, raisins, pine nuts, herbs, and spices to pan. Add beans here if using. Season to taste. Let cool slightly and stir in egg. Place large spoonful of stuffing on each cabbage leaf, fold in sides and roll up. Arrange in several layers in casserole dish. Cover with tomatoes. Bake covered at 350 for 30 minutes.                                                          

Serves 6          

           

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