Shredded Cabbage Rolls

Who in Wisconsin doesn't love cheese?  Especially goat cheese? Serve this dish with LaClare Evalon over the top.

I N G R E D I E N T S 

• 1 lb ground goat meat
• 1 medium onion
• 1/2 teaspoon salt ( season to your like I always go light on the salt)
• 1/2 cup rice
• 1 medium head of cabbage
• 1 quart of canned tomatoes
• 1 cup of water
• LaClare Family Creamery Evalon for garnish

D I R E C T I O N S 

1.  Brown ground meat in a frying pan.
2.  Add the onion and salt.
3.  When the meat is browned, add the rice (scoop off any extra grease. You  will probably only find about a tablespoon. Remember to cook slowly so as not to dry out the meat).
4.  While your meat is cooking shred 1/2 of the cabbage head into a 13x9x2 baking dish.
5.  Cover the bottom of the baking dish and add 1 cup of water.
6.  Cover the cabbage with the meat and rice mixture.
7.  Shred the rest of the head of cabbage on top to cover the meat and rice mixture.
8.  Pour the tomatoes over the top.
9.  Cover the pan with aluminum foil.
10.  Place in the oven and bake at 350ºF for 45 minutes to 1 hour.  The cabbage should be soft and the rice cooked.
11.  Remove from the oven and serve.  Have your favorite goat cheese shredded for a topping. We like to use LaClare Farms Evalon.