Mill City Cooks: Braised Cabbage Rolls with Beef and Brown Rice in a Tomato-Herb Sauce and topped with a Dill Sour Cream
For the September 26 demo, Chef Heather Hartman prepared Braised Cabbage Rolls with Beef and Brown Rice in a Tomato-Herb Sauce and topped with a Dill Sour Cream. This recipe featured savoy cabbage from Loon Organics and ground beef from Braucher's Sunshine Harvest Farm.
The cabbage leaves were wilted in hot water for a few minutes to get them pliable for rolling.
Heather filled the rolls with a mixture of hamburger, brown rice, onion, garlic, egg, milk and herbs.
In addition to crushed tomatoes, garlic and seasonings, the sauce included honey and apple cider vinegar.
Below, the finished product displayed on a dish created by art vendor Matthew Krousey Ceramics.
Recipes from the Mill City Cooks demos are available online.
Thank you to The Wedge Community Co-op for sponsoring the 2015 Mill City Cooks demos!