cabbage rolls

Joël's cabbage rolls

* Best cabbage rolls I've ever had!

inspired by smitten kitchen, Eva & Baba

1 head of green cabbage

1 lb extra lean ground beef

1 onion (chopped)

olive oil

3 carrots shredded

3 celery stalks, thinly sliced

3/4 cup un-cooked rice

3 tbsp Brown Sugar

3 tbsp white vinegar

1 tbsp capers

1 tsp italian seasoning

1 tsp oregano

1/2 tsp dill

1/2 tsp thyme

3 tbsp soya sauce

combine 1 can of diced or crushed tomatoes with 4 cups of v8 juice for tomato sauce

Cut the core out of the cabbage, leaving cabbage whole. Place it with the empty core area facing up, in a large bowl. Boil a pot of water and pour the water over the cabbage and let it sit for 10 minutes.

Heat approximately 2 tbsp of olive oil in a large pan. Cook the onions until they are soft, add remaining ingredients. Season mixture with salt and pepper, transfer mixture to a bowl and let it cool. Mix in the meat, rice and season again with salt and pepper.

Drain the head of the cabbage. Pull off large leaves, pat leaves dry with a towel. Roll about 1/4 cup of filling in each leaf and arrange in a large pan or pot. Pour enough tomato sauce over to cover the rolls completely. Bring to a boil and then reduce heat, letting them simmer covered on the stove on low heat for 50 minutes.

Serve with sour cream