Rolled.

Baked.

Sauced.

Ingredients:

• One head of cabbage.

• Tomato sauce (3/4 of a jar).

• One full white onion.

• Carrots (pre-shredded is 1/2 bag, if full carrots, 3 full to shred).

• 1 cup of rice.

• Sunflower seed oil (or any oil of your choosing).

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1. Remove the bottom stem and the actual bottom part of the cabbage.

2. Put full head of cabbage in boiling water with lid on top.

3. Make rice and use 1tsp of oil to prevent rice from sticking. Add pepper and salt.

4. It will take about 30 minutes for the cabbage to start peeling layer by layer. If you have tongs, start to peel the cabbage as each layer turns army green. The cabbage will NOT be boiled through and needs to be peeled layer by layer.

5. Once rice is done, remove from stove and put aside.

6. Use a medium sized frying pan and coat lightly with oil.

7. Cut up your onion and combine with carrots, put on pan and fry for 10 minutes or until lightly brown. Once ready, put aside.

8. At this point, you should have approximately 8 cabbage leaves removed from the cabbage. Use 1tbsp (each) of rice and vegetable mixture and put on cabbage leaf (be sure to do it with the inside curling downwards). Roll like a burrito, with both sides of the leaf turned in so the filling of the cabbage roll doesn't fall out.

9. Set the cabbage rolls on a casserole dish.

10. Set oven to 350°F. Once heated, put the cabbage rolls and leave for 15 minutes or until lightly brown.

11. While the cabbage rolls are baking, use a sauce pan and put in your tomato sauce. Use 1/2 cup of water and seasoning of your choosing. Leave on high so sauce thickens.

12. Once cabbage rolls have baked through, take out and put the tomato sauce all over the rolls and they are ready to serve.