Cabbage Rolls
A delicous an easy meal that cooks up quickly, is the perfect meal prep food, and reheats beautifully.
Ingredients
Cabbage Rolls
- 1 Head of Cabbage
- 1.5 Lbs Ground Beef
- 1 Lbs Italian Sausage Mild
- 1 Cup White Rice al dente
- 1 Egg
- 2 Tsp Spicy Pepper Medley
- 1.5 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Ground Sage
- 1 Tsp Smoked Paprika
- 1 Tsp Parsley
Tomato Sauce
- 1 Can Diced Tomatoes
- 1 Can Tomato Paste
- 2 Cloves Garlic Minced
- 2 Tbsp Brown Sugar
- 1 Tbsp Red Wine Vinegar
- 1/2 Tbsp Spicey Pepper Medley
Instructions
To Make The Cabbage Rolls
- In a saucepan, prepare your rice as per the directions on the package, and let it cook until almost done. Set aside and let cool.
- While the rice is cooking, remove the core of the cabbage with a large knife.
- In a large stock pot, bring water to a boil. Add cabbage and let it boil for appoximately 8 to 10 minutes. The leave will begin to fall away from the cabbage, remove them from the pot and lay them out to dry. Collect 12 to 14 leaves. Cut out the thick part of the stem in each leaf.
- In a large bowl, combine the uncooked beef, uncooked pork, egg, cooked rice, spicy pepper medley, garlic, onion powder, ground sage, paprika, and parsley. Here I like to transfer it to a cutting board, roll it into a log, and evenly cut it into 12-14 pieces, depending on the number of cabbage leaves I have softened.
- Roll a piece of meat and rice mixture into 1 cabbage roll. Repeat 12 to 14 times.
To Make The Tomato Sauce
- In a large bowl, combine the diced tomatoes, tomato paste, garlic, brown sugar, red wine vinegar, and spicy pepper medley. Use an immersion blender to blend down.
Assemble & Cook
- Preheat your oven to 350F
- In a 9x13 dish, cover the bottom with a layer of tomato sauce. Place all cabbage rolls on top, then top with the remaining tomato sauce. Cover with foil.
- Bake at 350F for 90 minutes.
- Remove and let cool for 10 minutes before serving. Top with parmeasan or grand padano cheese and a little more spicy pepper medley.