Stuffed Cabbage

Intro

Love this with purple napa cabbage. Looks gorgeous.

Directions

1. Begin by sweating the beef in a large stainless steel pan. Take time to do this; the beef must sweat before the fat will render.
2. Once all the clumps are gone, add onions and lower the heat a bit. Once they are translucent, add garlic and cook for another minute.
3. Add the leftover rice, and stir it in until heated. Dice and add in the tomatoes. Let the mixture simmer for about 10 minutes. Add in your favorite seasoning here. Salt, pepper, oregano work well.
4. In the meantime, bring a large stockpot of water to a boil. Blanche the cabbage for about a minute or two, until the leaves soften. Let it cool, then carefully remove the leaves. You should have 12-16 good leaves. Carefully slice away the main stem of each leaf with angled cuts.
5. Once everything is ready, preheat the oven to 375 and start rolling the cabbage. Add a spoonful of the filling into each cabbage leaf, adding more as needed depending on the size of the leaf. Roll the cabbage, not too loosely or tightly, and place them seam-side down in a 9x13 roasting pan.
6. Once finished, distribute the crushed tomatoes among the rolls.
7. Cover, and bake for about 60 minutes. Let cool and enjoy!