Stuffed Cabbage

I served this on a bed of quinoa, but rice or pasta would be good too!

9 cabbage leaves
1 # ground beef
1 small onion, chopped
¼ c. quick oats
3 T. fresh chopped parsley, divided
1 egg
1 (6 oz.) tomato paste, divided
1 (8 oz. tomato sauce, divided
1 tsp. salt
pepper
½ tsp. Italian seasoning

In a large pot, bring about 1” of water to boil. Place cabbage leaves in pot; cover and remove from heat. Let sit about 30 minutes.

In a medium bowl, mix beef, onion, oats, 1 T. parsley, egg, 2 T. tomato paste, 2 T. tomato sauce, salt and pepper. Divide mixture into 9 portions. Shake excess water from leaves. Place a meat portion in each leaf and roll up. Place rolls in a greased 13 x 9 pan. Mix together remaining parsley, tomato paste and sauce, and Italian seasoning. Spoon over cabbage rolls. Cover and bake 350˚ for 1 hour. Serve with rice or quinoa, if desired.
Serves 3-4