Beef and Pork Cabbage Rolls

Preheat your oven to 350 F°

Preparation

• In a hot The Rock skillet with oil, brown the minced meat making sure it is nice and colored. 
• Prepare your vegetable stock. 
• Cut the mushrooms into small cubes.
• Mince the onion and garlic. 
• Seed the pepper and then cut it into cubes. 
• Seed and cube the zucchini. 
• Crumble the feta cheese.
• Bring a The Rock stock pot to a boil, add the barley, lower the heat and cook for roughly 1 hour. 
• Once cooked, strain and set aside.
• In a pot of boiling salted water, blanch the cabbage leaves until tender cooked through. 
• Transfer to an ice bath to keep a nice bright color.

 Cabbage rolls

• In a hot The Rock skillet with oil, cook the mushrooms, onion and pepper. 
• Add the zucchini and garlic and cook for another 2 minutes. 
• Deglaze with the white wine and reduce until almost all the liquid has evaporated.
• Add the barley and minced meat that you cooked earlier. 
• Add the egg and combine thoroughly.
• Lay out a cabbage leaf and place roughly a half cup of the stuffing in the center.
• Roll and fold over the edges as to make sure that the stuffing will not fall out.
• In an oven proof dish, lay out most of the tomato sauce on the bottom, then line the cigars up side by side on top of the sauce. 
• Place the rest of the sauce on top and sprinkle with the feta cheese.
• Cover and bake for roughly 1 hour.

 Lunchbox

• You can count 2 cabbage rolls per person for a hearty lunch. 
• Simply reheat them in your Lock&Lock Easy Match 1.2 L / 41 oz Rectangular Container come lunch time!