Cabbage Rolls

Pot roast has always been a favorite dish of mine. I thought of baked cabbage and wanted to put something delicious inside of it. So I decided to put the pot roast inside of the cabbage and made rolls. Thought it would look better and taste better with a sauce to go on top. Which I thought turned out great.

• Difficulty: Easy
• Category: Appetizer
• Cuisine: American
• Cooking Method: Bake, Simmer

Ingredients

• 2 lb green cabbage
• 2.3 lb chuck roast
• 12 oz tomato paste
• 1/4 cup cream
• 32 oz beef broth
• 16 oz baby carrots
• 1 1/2 tbsp kosher salt
• 1 tbsp black pepper
• 1 pinch thyme
• 1/4 cup olive oil

Instructions

1. Pour beef stock into the crockpot, add chuck roast and carrots then cook on low for 6 hours
2. Pre-heat oven to 400 degrees
3. Wash green cabbage, peel the cabbage and then cut leaves in half.
4. Place leaves onto a baking sheet, apply olive oil to cover the leaves then sprinkle both sides with salt and pepper. Place this into the oven for about 15 minutes.
5. In a medium saucepan gently simmer the tomato paste and cream, stirring occasionally then add 1/2 cup beef stock. Finally, add a pinch of thyme, salt, and pepper to taste.
6. Pull meat apart and place it in the center of a cabbage leaf. Slice carrots about 1/4 inch thick and place them on top of the meat. Roll the cabbage leaves tightly and drizzle sauce across the top.