Ingredients
- 2 tbsp Brown rice
- 6 oz Ground beef
- 1/4 tsp Garlic powder
- 1/4 tsp Smoked paprika
- 1/4 tsp Dried oregano
- 1/2 tsp Worcestershire sauce
- 4 leaves Green cabbage remove the whole leaf
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Red onion diced small
- 2 cloves Garlic minced
- 1 cup Fire roasted tomatoes
- 1/2 cup Chicken broth
- 2 tbsp Tomato paste
- 1/2 tsp Fresh sage minced
- 1 tsp Cornstarch dissolved in an equal amount of water
- 1 large Naan bread
- 2 tsp Feta cheese crumbled fine
- 1 tsp Fresh parsley chopped
Instructions
- Cook the rice according to the directions on the package. Once tender, drain if necessary then place in a bowl. Mix in the beef, garlic powder, paprika, oregano, and Worcestershire sauce until fully combined. Divide the mixture evenly into cabbage leaves, tuck and wrap the leaves around the mixture. Set aside.
- Heat a saucepan or small pot on medium heat. Once hot, add the oil. Saute the onion and garlic until they start to soften. Add in the tomatoes, broth, tomato paste, and sage. Mix well. Place the cabbage rolls seam side down into the pot, cover with a lid, and bring to a low simmer.
- Cook until the cabbage is tender, remove the lid, and add in the cornstarch slurry to thicken up the sauce, continue to simmer so the sauce develops rich flavor.
- Warm the naan on both sides in a nonstick pan over medium heat. Then cut into wedges.
- Spoon 2 to 3 tablespoons of the sauce over the cabbage rolls. Serve with naan. Garnish with feta and parsely.(Save or freeze any extra sauce for future use if desired)
Nutrition
Calories: 596kcal | Carbohydrates: 54g | Protein: 24g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1103mg | Potassium: 503mg | Fiber: 4g | Sugar: 8g | Vitamin A: 921IU | Vitamin C: 9mg | Calcium: 149mg | Iron: 4mg
Sarma
Ingredients
- 2 tbsp Brown rice
- 6 oz Ground beef
- 1/4 tsp Garlic powder
- 1/4 tsp Smoked paprika
- 1/4 tsp Dried oregano
- 1/2 tsp Worcestershire sauce
- 4 leaves Green cabbage remove the whole leaf
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Red onion diced small
- 2 cloves Garlic minced
- 1 cup Fire roasted tomatoes
- 1/2 cup Chicken broth
- 2 tbsp Tomato paste
- 1/2 tsp Fresh sage minced
- 1 tsp Cornstarch dissolved in an equal amount of water
- 1 large Naan bread
- 2 tsp Feta cheese crumbled fine
- 1 tsp Fresh parsley chopped
Instructions
- Cook the rice according to the directions on the package. Once tender, drain if necessary then place in a bowl. Mix in the beef, garlic powder, paprika, oregano, and Worcestershire sauce until fully combined. Divide the mixture evenly into cabbage leaves, tuck and wrap the leaves around the mixture. Set aside.
- Heat a saucepan or small pot on medium heat. Once hot, add the oil. Saute the onion and garlic until they start to soften. Add in the tomatoes, broth, tomato paste, and sage. Mix well. Place the cabbage rolls seam side down into the pot, cover with a lid, and bring to a low simmer.
- Cook until the cabbage is tender, remove the lid, and add in the cornstarch slurry to thicken up the sauce, continue to simmer so the sauce develops rich flavor.
- Warm the naan on both sides in a nonstick pan over medium heat. Then cut into wedges.
- Spoon 2 to 3 tablespoons of the sauce over the cabbage rolls. Serve with naan. Garnish with feta and parsely.(Save or freeze any extra sauce for future use if desired)
Nutrition
Calories: 596kcalCarbohydrates: 54gProtein: 24gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 71mgSodium: 1103mgPotassium: 503mgFiber: 4gSugar: 8gVitamin A: 921IUVitamin C: 9mgCalcium: 149mgIron: 4mg
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