Beef and Apple Cabbage Rolls

Rice and Cabbage

• 30 oz water
• 4 oz long-grain rice
• 16 savoy cabbage leaves, divided

Filling

• 4 oz yellow onion, in pieces
• 3 ½ oz fennel bulb, quartered (approx. 1 sm.)
• 3 garlic cloves
• 1 tsp oil
• ¾ tsp salt
• ½ tsp ground cumin, to taste
• ½ tsp paprika
• 4 oz fresh cremini mushrooms, thinly sliced
• 8 oz ground beef, broken into pieces
• 4 oz Granny Smith apple, cored, peeled, diced (½ in.), plus extra to garnish

Sauce

• 16 oz tomatoes, quartered (approx. 4)
• 4 oz water
• 2 oz brown sugar, to taste
• 1 oz apple cider vinegar
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp salt