Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

 

1 head of cabbage

1lb. all natural pork sausage, sage flavored

1lb. grassfed ground beef

1/2 onion, diced

1 green pepper, diced

1 15oz. can tomato paste

1/4 cup coconut milk

1 15oz. can all natural diced tomatoes

chili powder, salt, and pepper to taste

 

Preheat oven to 350 degrees.  Wash your cabbage head and cut off the bottom.  Boil the whole head in a pot of water for 15 minutes, until the leaves are a pretty green color.  Remove from water and let rest.  In a skillet, saute the diced green pepper and onion in butter substitute or olive oil until tender.  Add the ground beef and sausage, breaking it up with the spatula as it browns.  Once fully cooked, add the tomato paste and coconut milk to the skillet.  Peel each leaf from the cabbage head and stuff with 1-2 spoonful of the meat mixture.  Roll, fold, and tuck each leaf and place in glass casserole dish.  Repeat until the dish is full or you run out of the meat mixture, whichever comes first! Blend the can of diced tomatoes in a food processor until liquid.  Pour this onto the cabbage rolls, sprinkle with chili powder/salt/pepper to taste and bake for 40-45 minutes.