- 1 large cabbage head
- 1/4 cup olive oil (x2)
- 1/2 yellow onion
- 1 stalk celery
- 1 carrot
- 1 small eggplant
- 1/2 cup rice
- 1 cup water
- 1 tsp fresh or dried thyme
- 1 tsp fresh or dried chopped rosemary
- 1 can tomato paste
- 2 Tbs unrefined sugar or agave nectar
- 1/2 cup seasoned bread crumbs*
- salt and pepper to taste
- 1 can diced tomatoes
Dice the onion, celery and carrot.
Dice the eggplant.
In a large saute pan, heat the olive oil on medium heat.
Sweat the onion, celery and carrot until the onions and celery are transparent.
Add the rice to the vegetables and cook for 1 minute. Add the water. Bring to a boil.
Add the thyme and rosemary into the rice mixture.
Once the water is boiling, reduce heat to low and cover. Cook the rice for about 12 minutes, or until al dente.
Also add the cabbage to the boiling pot and cook, covered, for 10-12 minutes. Remove the cabbage and drain in a colander for 10 minutes or so.
While the rice is cooking, heat the second 1/4 cup of olive oil in a medium saute pan on high heat. When the oil is hot, add the eggplant and cook until a little crisp on the outside.
Once the rice is done, add 2 Tbs tomato paste to the rice mixture. Stir until combined.
Sprinkle the seasoned breadcrumbs over the rice mixture and add in the eggplant. Stir until well combined. Salt and pepper to taste. Remove from heat.
Preheat the oven to 300.
Once the cabbage is cool enough to handle, SLOWLY AND CAREFULLY peel each leaf off the head, being careful not to tear them.
Place about 1/4 cup mixture on the bottom part of the leaf, fold the sides over and roll, kinda like you're rolling an egg roll or a burrito.
Keep rolling until you run out of cabbage or filling.
Place the rolls on the bottom of a deep casserole dish. You can stack them on top of each other if you need to.
Mix the rest of the tomato paste and the can of diced tomatoes together. Pour the tomato mixture on top of the cabbage rolls. Cover the rolls and cook for a minimum of 2 hours, a maximum of 8 hours, making sure you give them about 20 minutes to rest before serving.
Enjoy them two at a time.
*Omit the breadcrumbs for the gluten free version.