Every once in a while, I get a hankering for some good old-fashioned down-home cooking. I have no idea where cabbage rolls originated, although I suspect they are at least partially German. They're a cross between meatloaf, lasagna, and I'm not sure what. I do know they are delicious.
1 lb. ground beef or turkey
2 c. chopped kale, spinach, or other dark leafy green
1 c. oatmeal
1/2 c. minced onion
1 t. dried basil
1 t. garlic powder
1 t. dried oregano
1/2 c. mayonnaise
12 large cabbage leaves, I prefer Napa cabbage
1 20 oz. can spaghetti sauce
Mix meat, kale, oatmeal, eggs, onion, spices, and mayonnaise in a large bowl. Squish it around until it's well combined. Set it aside.
Fill a large pot half full of hot water. Bring to a boil, then turn off heat. Dip cabbage in the hot water 2 or 3 leaves at a time, just long enough to wilt them, 15-20 seconds. Remove from the water and drain.
Heat oven to 400° F. Lightly grease a 9x13 baking dish. Scoop about 1/3 c. meat filling onto a cabbage leaf. Wrap and roll it, kind of like an egg roll, tucking the sides in and making sure the meat mixture is completely inside. Place it seam side down in the baking dish. Repeat with the other leaves and the rest of the meat mixture. Pour the spaghetti sauce over the filled cabbage leaves. Bake uncovered for about 1 hour, until meat is done.
Serve with garlic bread and a fruit salad for a complete meal.