Equipment
- Cooktop
Ingredients
- 1/2 cup Water
- 1 can Organic tomato paste (no sugar or salt added)
- 16 oz. Organic tomato sauce (no sugar or salt added)
- 1 cup Tomatoes (chopped)
- 1/4 tsp. Chili powder
- 1 tsp. Onion Powder
- 1 pinch Dried oregano
- 1 pinch Ground cinnamon
- 1 lb. Organic grass-fed lean ground beef (may sub. bison)
- 2 tbsp. Yellow onion (diced)
- 2 cloved Garlic (minced)
- 1 head Cabbage (boiled)
Instructions
- In a bowl, whisk together water and tomato paste. Add tomato sauce, tomatoes, chili powder, onion powder, oregano, cinnamon, salt and pepper.
- In a medium sauce pot, over medium-high heat, brown the ground beef. Drain the fat and rinse in a colander with warm water and set aside.
- In the same pot, sauté the onions and garlic for 1 to 2 minutes.
- Return the beef to the pot and add the tomato mixture. Bring all to a boil and then reduce heat to simmer for 15 minutes.
- While the chili is simmering, boil cabbage until the leaves are soft. Pull whole leaves off of the head.
- When chili is done, pour a layer of it into a Crock-Pot – just enough to coat the bottom.
- Cut off the stem of the cabbage leaves, and add a few scoops of the chili to the leaves. Roll into a neat parcel. Stack in Crock-Pot, pouring any extra chili in as well. Cook on low for 1-3 hours to tenderize and soften the parcels. Enjoy!
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