Recipes - Main Dish

Free Form Stuffed Cabbage

1 large head, green cabbage, very outer leaves discarded, core removed

1-1/2 cups water
1 cup basmati rice

Combine rice and water in a small saucepot and bring to a boil. Lower to a simmer and cook for 15 minutes until half cooked. The rice will continue to cook in the sauce.

1 tablespoon olive oil
1 medium onion, chopped
1 cloves garlic, minced
1 package of Lightlife Gimme Lean Beef flavor
2 teaspoons Italian seasoning
28 ounce can diced tomatoes in juice
¼ cup apple cider vinegar
¼ cup light brown sugar
remaining cabbage trimmings chopped
2 sprigs fresh thyme
2 bayleaves
1/2 teaspoon lemon pepper spice

1. Bring a large pot of water to a boil for blanching the cabbage leaves. Have a large bowl filled with ice and water next to the stove for cooling and "shocking" the cabbage leaves. This makes them soft enough to layer.
   When the water boils, add the whole head of cabbage and blanch for a minute until the outer leaves fall off. Using tongs, place these leaves in the ice water to cool and repeat this process until most all the outer green leaves come off. You will end up with about 15-18 leaves to layer depending on the size of the head. Cool and chop the remaining heart of the cabbage into small pieces and reserve.
2. Make the soy layer:
   Heat the oil in a large sauté pan over medium heat. Add the onion and garlic, sautéing for 1 minute until softened. Add the Gimme Lean and Italian seasoning and stir in well. Add the partially cooked rice.
3. Begin to lightly brown the soy mixture and add the remaining ingredients; diced tomatoes, vinegar, sugar, thyme, bayleaves and lemon pepper. Bring to a boil and simmer for 15 minutes to form a thick sauce.
4. Preheat the oven to 375 degrees.
5. In a large 2-1/2 quart baking dish, layer the blanched cabbage and soy mixture repeating the layers until all the ingredients are used. End with the soy mixture on the surface. Bake for 15-20 minutes until heated through and serve.

Chef Steve’s Tip: This casserole freezes well. Double your recipe so you can freeze one for later use, it’s just as simple as making one, when you do it this way.