Quick and Easy Stuffed Cabbage Rolls

You do need a bit of time for the preparation so keep in mind that this is not a 15 minute recipe. It is best reserved for the weekend or a time when you aren't rushed.

What you'll need:

A green cabbage

1lb grass fed ground beef

1T Italian seasoning

1tsp garlic powder

1/4 cup of onion

grated 1 egg

for the sauce: 1 8oz can low salt tomato sauce 1/2 can of tomato paste 1T Dijon mustard 1/2 a lemon, squeezed

What you do:
Preheat your oven to 350. Put the cabbage in a large pot and cover it with water. Boil the cabbage until the leaves are soft and easily removed. This takes about 15 minutes from the boiling point. I promise the nasty boiling cabbage smell is temporary. While the cabbage boils take your meat, spices, onion and egg and mix them up in a bowl. You know the rule: mix with your hands not a spoon. When the cabbage is soft, peel the leaves off one by one and put them on a plate to drain and cool. While they cool mix up the sauce in a separate bowl.

So now you're ready for the assembly.  Line the bottom of a baking dish with some of the smaller cabbage leaves. Take a cabbage leaf and hold it in your hand. Trim the thickness of the stem down so it's easier to roll. Plop some of the meat mixture on the leaf and roll the leaf up tucking the sides of it in so the meat is completely covered. If the leaf is too big you can cut the excess off. Put it in the baking dish. Repeat until all the meat is used. Pour the tomato sauce on top of the rolls and cover the dish with foil. Bake for 1 to 1 1/2 hours depending on how big you made your rolls. This recipe makes between seven and ten rolls. Double up if you have a larger family.
That's all there is to it. No days of labor needed!
Enjoy!

(taken from "Feed Me Paleo" Blog spot.)