Italian Stuffed Cabbage Roll Recipe
1 head of cabbage placed in the freezer overnight and then thawed (it's easier to roll wilted leaves and eliminates the boiling step)
1 teaspoon salt, oregano, basil, parsley and garlic powder (all dry)
1 bay leaf
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
grating cheese pecorino Romano
1 - 28 ounce can of whole tomatoes put through food processor (or 2 pounds fresh plum put through food processor)
1 cup finely diced fresh tomatoes
1 can tomato paste
1 cup white wine (we use Chablis)
1 cup ground sausage raw
1 cup raw sirloin beef ground
1 cup rice raw long grain
Place the diced fresh tomatoes, rice, raw meats in a bowl and mix all together adding the herbs, spices except for bay leaf.
In a large 5 quart Dutch oven place the tomato paste in the bottom of the pot adding the wine to the can to remove anything leftover.
On a cutting board place one leaf at a time adding the filling to each one, roll up two sides to the middle then folding over the others making sure all four sides are covered and no filling is showing.You can fasten with a toothpick or carefully stack them fold side down in the Dutch oven (as I do) without using the toothpicks. The filling will stay in place.
After you have filled and folded each one and stacked with the fold down pour the crushed tomatoes over the top. Add water to fill to just cover the cabbage rolls.
Sprinkle more garlic powder over the top of the sauce. Add the bay leaf. Bake or cook on top of the stove on low or in the Dutch oven covered with the top or piece of foil on 350 degree hot oven for around 2 1/2 hours or until the cabbage is soft and tender when piercing with a fork, add more water if necessary and starts to dry out. Serve with grating cheese on top.
+claudia lamascolo Author