Suan’s® Stuffed Cabbage Leaves

8 large cabbage leaves
1 lb. high-quality ground beef
1 c. cooked brown rice
1/3 c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 onion, diced
2 cloves garlic, minced
2 T. Suan’s® Scotch Bonnet Pepper Relish with juice
Salt and pepper to taste
1/2 c. Suan’s® Scotch Bonnet Pepper Jelly
2 T. Balsamic vinegar

Wash and dry cabbage leaves. Make a “v” cut to remove thick end of lea. Set aside. Combine remaining ingredients, and spoon in 1/8 of mixture on each leaf.  Fold in stalk end, roll cabbage leaf, secure with skewers or tie with kitchen twine, place in lightly oiled baking dish with slit side up.  Bake at 350 degrees F for 30 minutes. 

Mix Suan’s® Scotch Bonnet Pepper Jelly with Balsamic vinegar and brush over cabbage rolls every 10 minutes while cooking.