Italian Stuffed Cabbage Rolls

INGREDIENTS

• Cooking spray – or oil for baking pan
• Salt
• 1 large head green cabbage – 2 ½ to 3 pounds

Filling

• 2 tablespoons olive oil
• 1 small onion – finely chopped (approximately 1 heaping cup)
• 1 pound hot Italian sausage – casings removed
• 3/4 pound ground chuck
• 3/4 cup converted white rice – (parboiled rice)
• ½ cup freshly grated Parmesan cheese
• ½ cup water
• ¼ cup chopped fresh parsley
• Freshly ground black pepper – to taste

Sauce

• 1 can (28-ounce) crushed tomatoes
• ½ cup water – to rinse out the crushed tomatoes can
• 2 tablespoons tomato paste
• 1 tablespoon Calabrian hot pepper paste – or 1 teaspoon crushed red pepper flakes
• 4 cloves garlic – minced
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper – to taste
• 2 tablespoons chopped fresh parsley – for garnish

INSTRUCTIONS 

1. Preheat oven to 350 degrees. Prepare a 13 x 9-inch baking dish by spraying with cooking spray or lightly brushing with oil.
2. In a large soup pot, heat 4 quarts of generously salted water to boiling over high heat.
3. Carefully place the cabbage head in the water. Cook for 10 minutes.
4. Transfer cabbage to a colander. When cool enough to handle, peel off 12 outer leaves.
5. Without taking too much out, cut the thick ribs from the base of the leaves in an upside-down V-shape so you have 2 “flaps” and can fold them up easily.

Filling

1. Heat olive oil in a medium skillet over medium-high heat. Add the onion, reduce heat to medium-low and cook 3-4 minutes just to soften. Remove from heat. Transfer half the onion to a large mixing bowl.
2. To the onion in the bowl, add Italian sausage, ground chuck, rice, Parmesan cheese, water, chopped parsley, 1 teaspoon salt and black pepper.
3. Divide the filling into 12 even portions.
4. Place even amounts of the filling in the center of each cabbage leaf. Starting at the bottom of the leaf, fold the “flaps” over the filling, then fold in the sides and roll up. Place seam side down in the prepared baking dish and repeat with remaining cabbage leaves and filling.

Sauce

1. To the onions in the skillet (save a bowl) add crushed tomatoes, water used to rinse out the can, tomato paste, hot pepper paste, garlic, Italian seasoning, salt and black pepper to taste. Stir together then pour over the filled cabbage leaves.
2. Cover securely. Bake until cooked through in the center to 165 degrees, approximately 1 hour to 1 hour and 15 minutes.
3. Garnish with chopped fresh parsley and serve.

NOTES

MAKE AHEAD:  Can be assembled 12 hours in advance with fresh ground beef.  (You don’t want to assemble too far in advance because of the ground beef.)  Refrigerate until needed.  Let sit at room temperature while the oven preheats.  Bake as directed.

FREEZER-FRIENDLY:  Bake first, cool and freeze in airtight containers in the quantity desired.  Thaw in the refrigerator.  Reheat in the oven at 350 degrees until heated through.