3 Tablespoons White Whole Wheat Flour (I use Bob Mills)
1 1/2 Cups Organic Tomato Juice
2 Tablespoons Organic Ketchup
1 Tablespoon Organic Cane Sugar
1/4 tsp Sea Salt
1/8 tsp Garlic Powder
12-14 Cabbage Leaves softened in boiling water, core removed
Preheat the oven to 350
Prepare a 9 x 13 baking dish by putting a few cabbage leaves (broken or whole) on the bottom and layer with a little sauce. Set aside.
FOR THE SAUCE:
Begin by making the roux for the tomato sauce by melting the butter in small saucepan over low/medium heat. Once melted, add the flour and continue cooking another minute or two while whisking to prevent burning.
Add the tomato juice and the rest of the ingredients and let simmer for 15 minutes.
FOR THE CABBAGE:
In a large pot of boiling water, place the cabbage and let it boil for 5-7 minutes, turning over occasionally. Remove outer leaves as they soften with a pair of tongs or remove the entire head of cabbage and once cool enough to handle, remove 12-14 leaves.
Using a sharp knife, remove the hard white core in a V shape
FOR THE FILLING:
Combine the ingredients for the filling in a large bowl and using your hands, gently mix until it is combined.
Using a large spoon shape the meat mixture into a log shape and continue until all meat is used.
Place the filling in the cabbage leaf close to the core. Fold once, then grab both sides and fold in, continue rolling and place in a 9 x 13 baking dish.
Cover with remaining sauce, and additional leaves if desired.