Gluten Free Cabbage Rolls

Cabbage rolls are such a classic dish, they always remind me of family get togethers!

Ingredients;

• 1 head of cabbage
• 4 cups cooked rice
• 1 lb burger
• 1 head garlic
• 1 onion
• 1/2 cup bacon or bacon bits
• 1 tsp salt
• 1 tsp pepper
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tbsp olive oil
• 5 tbsp tomato paste (homemade)
• 1 Qt tomato soup (homemade)

Instructions;

1. Put olive oil in pan on medium heat.
2. Cut up onion and garlic in slices then add to the oil and saute.
3. Add the burger to the pan, saute with the onions and garlic, add the spices.
4. Cook the rice in another pot, add to the pan with other ingredients once done.
5. Add the tomato paste (I make my own and freeze it in ice cube trays in 1 tbsp portions), you can add a bit of water if it seems too dry.
6. Boil the head of cabbage for 5-7 mins (you want to be able to peel the leaves off and work with them without them breaking apart, you may have to boil it a few times as you get the tender leaves off).
7. Take your cabbage leaf, lay it on counter top, put 1 tbsp of filling in it, then fold the sides in and roll it up, set it in baking dish, repeat until baking dish is full.
8. Once baking dish is full of cabbage rolls, pour the tomato soup on top (I make my own tomato soup that is perfect for this recipe).
9. Cover and bake in oven at 375 degrees for 1 hr, then uncovered for 10 mins.

NOTES:

• With the leftover filling I like to make lazy cabbage rolls, you just chop up the leftover cabbage and throw it into the filling mixture.
• Freezing the lazy cabbage roll mixture in pre made meals for later, super easy to just pull out of the freezer and pop in the oven on busy days.