Traditional Cabbage rolls stuffed with Taco ME'EAT and rice, baked in a tomato sauce.
Serves: 2-6 People for dinner:
- 1 Bag RollinGreens Ground Taco ME’EAT
- 2 cups water (Ground Taco)
- 2 T Olive Oil (Ground Taco)
- 4-8 leaves cabbage
- 2 cups rice
- 3 cups water (for rice)
- 1 jar favorite marinara sauce
RollinGreens Ground Taco:
Preheat Oven to 375 degrees F.
Add 2 cups water to a medium pot or pan. Add olive oil to water.
Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco pack and add contents. Stir well.
Stir 3-5 times throughout the cook, cook for 7-10 minutes or until the water has evaporated. Once finished, turn off the burner and allow to cool for 5 -10 minutes.
In a separate medium pot, add the rice and 3 cups of water and bring to boil.
Reduce heat to low and cover until finished cooking (15-20 minutes)
In a third pot, add two inches of water and salt. Place steam rack into pot.
Take 5-9 cabbage leaves as needed plus one or two just in case one breaks, and place on top of the steam rack. Cover with lid. Steam for 10 minutes or until the cabbage softens. Remove from rack, and set aside for rolling.
Once rice is finished cooking, place into large mixing bowl and stir for 15 seconds.
Add Ground Taco ME’EAT to mixing bowl, mix until all rice and ME’EAT are mixed evenly.
In a casserole baking dish with sides, add 2-cups of sauce.
Fill each cabbage leaf with 1 cup of mixture.
Bake for 25-35 minutes or until cabbage starts to brown.
-Enjoy Chef Ko