One of the best wedding shower gifts was the cookbook "The Best of the Best" ,part of the Canadian classic cook book series "The Best of Bridge". When I was first married I often made recipes out of this book but the last 5 years or so I've gotten away from using my cookbooks. I had cabbage and some grass-fed beef on hand and was looking for an easy recipe to incorporate them and came across a recipe for this. My husband loves cabbage rolls so I wanted to make these for him. I was surprised just how much I enjoyed this dish too. It is such a great (and economical) fall or winter dish that takes so little time to prepare. To make this low-carb and grain free, I suggest adding about 1 1/2 cups riced cauliflower to replace the rice and leave out the water called for in the recipe. You can make this ahead, pop it in the refrigerator and bake it later. To make this vegetarian/vegan subsitute about 2 cups cooked brown or green lentils for the beef.
In a large saucepan or dutch oven sauté the onions in the olive oil over medium-low heat until softened, about 10 minutes. Turn heat up to medium and add garlic, carrots and beef/ cooked lentils, salt and pepper and cook until beef is cooked through, about 15 minutes. Add tomatoes and water and turn up heat to medium high and bring to a boil. Once it has boiled add rice, cover and turn down heat down to low to simmer and cook for 20 minutes. If you are using riced cauliflower add and allow to cook for about 5 minutes.
Preheat oven to 350 F. Spread 1/2 of the shredded cabbage in the bottom of a casserole dish, top with 1/2 of the rice mixture and then repeat the layers with the remaining ingredients. Place the dish in a preheated oven for 50-60 minutes. Serve with a dollop of dairy free sour cream and enjoy!
Serving Size 1 bowl