Cabbage rolls. Love em. But not the prep work involved. Is there anything worse than trying to wrangle a head of cabbage out of boiling water and peeling the leaves? Probably not.
For those of us who have no patience or time (or a Mom who makes the best cabbage rolls ever!) the next best option: lazy cabbage rolls. I’ll typically make this at the beginning of the week so Court and I can chip away at the leftovers for lunch throughout the week. It tastes even better reheated the next day!
Ingredients
- 1 small head of cabbage, thinly sliced (about 4 cups)
- 2 packages of ground red meat (I usually do one bison, one beef)
- 3 {398mL } cans tomato sauce (this brand is by far, the best tomato sauce money can buy. It’s not acidic or metallic tasting and has just a hint of garlic. It’s at Costco)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1-2 tsp smoked paprika
- salt & pepper
- 1 tablespoon olive oil or butter, for cooking
Directions
Preheat oven to 325F
Heat frying pan over medium-high heat and add the oil, onion, garlic and smoked paprika. Cook for 2 minutes until the onions start to soften, then brown the meat in the same pan. Season with salt & pepper.
When the meat is cooked, stir in two cans of tomato sauce followed by half the cabbage. Stir until everything is evenly mixed. Pour into the baking dish, followed by the last can of tomato sauce.
Place the remaining cabbage over top. Cover with foil and bake for 2.5 hours, or until the cabbage is tender.
We usually serve the deconstructed cabbage rolls over a bed of spinach – the Gregsons love their greens. Gregsons = Court and me, in case I just confused you. 
Top with sour cream or plain yogurt and maybe some cheese, just for fun. Cheese is always a good idea.
What is one of your favorite ‘fix it & forget it meals’? Link up the recipe if you have one!
