Braised Stuffed Cabbage w/ BEEF & Steamed Rice
Chef Takes an old world classic and does it justice, simple, rustic and refined!
High quality ground beef is browned and simmered with herbs, spices and a touch of wine, then tossed with steamed rice and wrapped in Blanched Cabbage Leaves. House tomato sauce with a slightly sweet finish is then ladled over and braised until the rolls are tenders and lightly caramelized. The result is a wonderfully down home dish that hits all the spots, a timeless classic indeed, bon appetite!
340 Calories/ 18g Fat/ 18g Carbs/ 26g Protein -Per serving
1 Serving is Lunch 2 is Dinner – Photo is dinner portion
CABBAGE, COOKED, BOILED, DRAINED, WITHOUT SALT, BEEF, GROUND, 80% LEAN MEAT / 20% FAT, CRUMBLES, COOKED, PAN-BROWNED, RUSTIC TOMATO SAUCE (FOR STUFFED CABBAGE) (SUB-RECIPE) (DICED TOMATOES IN JUICE – ANGELA MIA, CHICKEN BONE BROTH (CHICKEN BONES, WATER, CARROTS, CELERY, ONIONS, BLACK PEPPER), WHITE WINE, TOMATO PASTE (VINE-RIPENED FRESH TOMATOES AND NATURALLY DERIVED CITRIC ACID), FRESH GARLIC, BROWN SUGAR, FRESH PARSLEY, BASIL), RICE, OLIVE OIL, CHEF’S SEASONING / RUB (GRANULATED GARLIC, GRANULATED ONION, PAPRIKA, KOSHER SALT, BLACK PEPPER, ITALIAN HERBS)
Reheat in black dish with lid removed for 1 minute. Test temp and reheat in 30 second increments to desired temp. Family Portions- See our FAQ page.