Stuffed Cabbage Rolls
Cabbage is one of the most underrated ingredients. You can bake it, fry it, or eat it raw, and somehow it always manages to taste so good. Now I definitely cannot take credit for this recipe. This is a specialty that my roommate makes for us and is always one of my favorites.
We found this beautiful cabbage from the garden at the Flamingo Estate here in Los Angeles. We love to get their fresh greens box which comes with a ton of fresh greens.
Prep Time: 20 Mins
Cook Time: 75 Mins
Servings: 8 Servings
1 large cabbage
1 lb ground beef (30/70 fat/lean)
1 lb Italian sausage (can use lamb or veal)
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
1/2 cup cooked brown rice
1/2 cup chopped parsley
1 medium onion (diced) slice the rest to lay on top of cabbage when baking
6 cloves of garlic (chopped)
Dash of salt, pepper and red chili flakes
2 cans of Campbell's tomato soup
1 can tomato sauce
1 tbsp garlic powder
Bring large pot of water to a boil.
Wash cabbage and cut in half and remove cores. Place cabbage in pot to be steamed with the flat side down.
As cabbage steams, pull players off one by one using a fork. You'll know it's ready as it starts to become more tender. Set aside to cool.
Combine all meat mixture ingredients into a large bowl and mix with your hands.
Take sheet of cabbage and lay flat. Take a handful of the meat mixture and roll into an oval shape.
Gently wrap meat with cabbage sheets until the meat is completely covered and place into a lightly oiled baking pan
Combine ingredients for the sauce into a bowl, and pour the sauce over the stuffed cabbage.
Bake at 375 degrees for 1 hour and 15 minutes. Let cool slightly before eating