Christa Guenther reveals her favourite make-ahead Thanksgiving dish—lazy cabbage rolls. This hearty dish has the same great flavours of stuffed cabbage with very little effort, made with beef, green cabbage and diced tomatoes.
2 tbsp olive oil
4-5 cloves garlic minced
1 pound ground bison or beef
1 medium yellow onion, diced small
1 small green cabbage/medium head green cabbage, cut into small square bite sized pieces, remove core and thick part of the rib (3-4 cups cabbage).
1 can diced tomatoes (garlic & herb or plain) 28 ounce can (with juice)
1 15 oz. can organic tomato soup
1/4 cup beef stock or water
1 tbsp Worcestershire sauce (optional)
1 tbsp brown sugar or honey
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
3-4 cups cooked rice (can use store bought pre cooked rice to save time)
2 tbsp fresh parsley, chopped as garnish (optional)
Heat large skillet to medium high. Add olive oil and onions, sauté three minutes until onions are soft.
Add ground bison, pinch salt and pepper. Cook until browned, breaking up meat into small pieces.
Add garlic, cook one minute. Add cabbage, sauté seven to 10 minutes or until cabbage is wilted and becomes translucent.