While they aren’t exactly appealing to the eye, they most definitely appeal to the belly. These cabbage rolls are stuffed full of heartiness that screams fall with ground beef, black beans, mushrooms and corn. Add this recipe to your cool weather lineup. It’s bound to be a hit.
- 2 Tablespoons olive oil oil
- 1 cup chopped red onion
- 1 medium head green cabbage
- 1 pound ground beef
- 1 can black beans (drained)
- 1 cup frozen corn
- 1 package fresh mushrooms
- 1/4 – 1/2 cup feta cheese (any flavor that floats your boat)
- 3/4 teaspoon salt
- 1 can (16 ounces) tomato sauce
- 1/2 cup chicken broth
- 1/2 teaspoon paprika
- Heat oil in a skillet, add chopped onions to tenderize. Add ground beef and cook through.
- Meanwhile, bring a large pot of salted water to a boil. Using a knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–pull it off and out of the water using tongs and place on a clean dish towel to soak up the water. Repeat until you have 8 to 10 leaves. Cut out the thick part of the rib from the bottom of each leaf, but don’t cut too much.
- Back in your pan with the ground beef and onion add black beans, mushrooms, corn, feta, chicken broth, tomato sauce and paprika. Allow to simmer. Reserve a little bit of the liquid for later.
- Begin stuffing and rolling the cabbage leaves into a lightly greased 9×13 pan. Pour reserved liquid over the top, cover in foil and bake for one hour at 350.