Dr. Poon: My Cabbage Rolls

Cabbage Rolls (Pahse 1)



Ingredients:

• 1/2 Head Cabbage
• 1/2 pound Lean Ground Beef
• 1 Stalk Celery
• 2 Cloves finely chopped Garlic
• 2 Stalks Green (Spring) Onion
• 8 Cubes of Frozen Spinach or 1 cup fresh (cooked)
• 1 cup Beef Broth (low-sodium)
• 1 cup stewed tomatoes (low-sodium)
• 1/2 tbsp floor or thickening powder
• 2 tbsp Olive Oil
• Black Pepper

Directions:

1. Add 2 tbsp Olive Oil to a pan. Chop celery, garlic and green onion add to pan. Cook slightly for about 3 minutes then add your ground beef. Add Black Pepper to taste.
2. At this time you want to add water to an other pot with the cabbage. Cook until it is fork tender. Drain and let stand at room temperature.
3. Once meat is cooked add frozen spinach and make sure it cooks into the soft stage before moving to the next step.
4. Once everything is cooked add 1/2 of the broth to the pot and the thickening powder. Once it is incorporated add the rest of the broth. If it looks too thick add some water but very little so that it is not too saucy. We do not want anything dripping out of the rolls.
5. Once everything has cooked please allow it to cool down.
6. Once cooled now you can assemble the rolls. Peel cabbage leafs off the cabbage head slowly and overlay them together to give you a stronger hold. Add a couple of tablespoons in the center and roll. Place these in a baking dish.
7. Once all of them have been rolled add the stewed tomato to the top of the rolls. Make sure to use more of the watered down tomato juice at the bottom then the actual tomatoes. Once this is done you can place it all in the oven at 350 degrees. Cook for about 15 to 20 minutes and it is ready. This will make about 8 - 10 rolls.

I wanted something that tasted as good as the ones I use to make and to tell you the truth they taste better.

Enjoy!