Stuffed cabbage has been a staple of Eastern European cooking since at least the fourteenth century. If it’s been around that long, it must be pretty good right? They are also traditionally known as asholishkes or prokes. This sweet and sour version is a popular Jewish dish originating from Poland with a Paleo flair. 

Note: When choosing cabbages, try to choose the lightest ones of the batch. Heavier cabbages are harder to roll. 

Stuffed Cabbage in Sweet & Sour Sauce
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  1. 1 head green cabbage
  1. 1 lb. ground beef
  2. 2 T minced garlic
  3. ½ cup minced onion
  4. ½ cup grated carrot
  5. ½ cup minced red onion
  6. 3 T chopped parsley
  7. 1 t. salt
  8. 1 t. pepper
  9. 3 T. tomato puree
  1. 6 cups tomato puree
  2. ½ cup honey
  3. ½ cup red wine vinegar
  4. 1 T. salt
  5. 1 T. pepper
  6. 1 cup water
  1. Bring pot of water to boil on stove. Meanwhile peel raw whole leaves off green cabbage carefully, trying not to tear them. Put them in a large pan and pour the boiling water over them to soften them up.
  2. Mix the ground beef with other filling ingredients.
  3. Mix sauce ingredients together in pot and bring to simmer adding water to thin sauce out a little.
  4. Lay a softened cabbage leaf on your cutting board, remove any thick tough ribs with a sharp knife.
  5. Put ¼ cup meat filling in the leaf and roll up, tucking sides underneath to make neat rolls. Lay rolls, seam side down in roasting pan and cover with the hot sauce. Cover with foil and bake at 350 for an hour.
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