Stuffed Cabbage (Kohlrouladen)

Most comfort food is comforting but fattening. Here's a pot full of comfort that's healthy and with hardly any fat at all. At first glance, this recipe looks like a lot of work and pots to clean, but it turned to be quite easily done. I cooked the rice while I chopped the vegetables and I sauteed the onions in the pot in which the final dish was made. Two anomalies in the recipe: first, it calls for 1/4 cup of oil and doesn't mention what to do with it. I guessed that that was meant for frying the onions. I used about one tablespoon of olive oil which was plenty. The second issue involves those onions. We are instructed to mix half of them with the rest of the stuffing. I didn't see where the other half went so I put all the onions into the stuffing. I used super lean ground sirloin--a little less than a pound as that was what I had on hand. It was plenty. The spice mix (a separate recipe) is absolutely terrific--just the right hint of heat, of sweetness, of herbiness. A great success!