Serves 2

• 5-6 Large Cabbage Leaves
• 12 oz Ground Beef
• 1 Jar Tomato Sauce
• 2 cloves Garlic, minced
• 1 Medium Onion, diced
• 1 Tbsp Sea Salt
• 1 tsp Paprika

Preheat oven to 350 degrees.

Bring large pot salted water to boil. Add cabbage and blanch until wilted, about 2 minutes. Pat each leaf dry with kitchen towel. Trim thick ribbed part with a paring knife, leaving leaf intact.

 In medium bowl, combine ground beef, onion, garlic, 1 tablespoon sea salt, and paprika.

Spoon ½ cup beef mixture (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling and tuck in sides. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to large, shallow baking dish.

If using tomato sauce, spread it over stuffed cabbage leaves. Cover with parchment-lined foil and bake 40-50 minutes, until cooked through and cabbage is tender. If not using sauce, bake in dish 30-40 minutes.