Stuffed Cabbage

By former apprentice Tara Stichter, Fort Hill Farm


1 head green cabbage                                       1 lb. Ground beef

1-cup rice, cooked                                           4 cloves garlic, chopped

1 onion, chopped                                              salt and pepper to taste

¼ tsp chili powder                                            2 cups tomato sauce


Preheat oven to 350 F.

Blanch 1 head of cabbage by boiling it in a large kettle of water for 10 to 15 minutes.  Remove 10 outermost leaves and set aside.  (Use the rest of the cabbage for soup or sauté it in oil with some turmeric for a side dish.)  Brown ground beef with the onion and garlic.  Season with salt, pepper, and chili powder.  Stuff leaves with beef and rice and roll up like a burrito.  Place in a baking pan and cover with tomato sauce.  Bake 30-40 minutes.