24 napa cabbage leaves
1 lb extra lean ground beef (97/3)
1/3 cup chopped onion
1/3 cup chopped celery
2/3 cup chopped mushrooms
1 tsp garlic powder
1 tsp ground cloves
1 tsp paprika
1 tsp salt
2 tsp ground black pepper, divided
1 tsp red pepper flakes
¼ cup chopped fresh cilantro
1 28oz can crushed tomatoes
Preheat oven to 350 degrees.
In a large bowl place the ground beef, onion, celery, mushroom, garlic powder, cloves, paprika, salt and 1 teaspoons of the black pepper. Using your hands, mix until combined. Set aside.
Heat a large pot of water over medium high heat until simmering. Dunk the cabbage leaves in the water and cook until softened, about 5 minutes. Carefully remove each leaf from the pot, letting the excess water drip off, and lay flat on a platter. Let cool for 5 minutes.
On a flat surface, lay out one of the cabbage leaves. Place about 2 tablespoons of the beef mixture in the middle of the leaf. Roll up from the stem end, tucking in the sides. Line up the rolls in a 9×13 glass baking dish.
In another large bowl, stir together the crushed tomatoes, cilantro, red pepper flakes and the remaining 1 teaspoon of black pepper. Pour the sauce evenly over the cabbage rolls.
Cover with foil and bake for 45 minutes, removing the foil for the last 10 minutes of cooking time. Remove from the oven and let cool for about 8 minutes.
Using a large spoon, dish out the rolls on each plate to serve.
Source: "Barbara Cooks" http://www.barbaracooks.com/recipe/stuffed-cabbage-rolls/