Cabbage Rolls

• 1/2 lb organic lean ground bison, beef or lamb
• 1/2 cup brown rice
• 1 organic egg
• 1 head of cabbage
• 2 medium onion (chopped)
• 4 garlic cloves minced
• 4 tomatoes
• 2 tablespoons olive oil
• Sea Salt

1. Tear 6-8 leaves off the cabbage and cook in boiling water until wilted enough to be flexible. Set aside to cool.
2. Cook rice and set aside to cool (note - brown rice takes about 45 min to cook).
3. Heat a bit of coconut oil in a fry pan.
4. Fry the onions for a few minutes until they begin to soften.
5. Add 2 cloves garlic for 30 seconds
6. Add the bison (meat) and cook until brown, stirring frequently.
7. For the tomato sauce, saute the other chopped onion, garlic and chopped tomatoes in a wide based pan.
8. In a large bowl mix the meat, brown rice, egg and salt.
9. Roll the meat and rice mixture in the cabbage leaves and put them in baking dish.
10. Place the stuffed cabbage leaves in a baking dish, cover with the tomato sauce, add 1 cup of water and cover.
11. Bake in the oven 350 degrees for 40 min.

lean ground bison, brown rice, egg, cabbage, onion, garlic, tomatoes, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/cabbage-rolls-52350091 (may not work)