Instructions

1. Pre-heat your oven to 375F.
2. Bring a large pot of water to boil. Core the cabbages and boil for bout 5 minutes, or until tender, then remove from the water to drain an cool.
3. In a medium sided pot, or deep skillet heat the cooking fat on high heat.
4. Once it’s hot, add in the ground beef and one tsp salt. Break it up with a spatula and cook it until it’s dark and crumbly, stirring often. No fluid should be pooling in the skillet.
5. In the meantime, dice your onion, carrots and bacon into small pieces, and take the leaves off your sprigs of thyme.Remove the beef from the skillet, set aside.
6. Add the onion, bacon, carrot and thyme to the skillet, lower the heat to medium. Cook, stirring often for five to eight minutes.
7. Take the knife and make a criss cross cut to the open side of the cabbage so you can open it up a little more.
8. Place in a loaf pan, or snug skillet and gently open them, spooning in beef until it’s packed.
9. Drizzle ranch over the cabbage then spoon in the beef mix, followed by onions and carrots, and lastly bacon. Drizzle more ranch.
10. If they are opening too much, use toothpicks to pin the leaves back up.
11. Place in the oven for 20-25 minutes until the cabbages are tender.
12. Remove any toothpicks and serve in a shallow bowl with a little extra ranch on the side!