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This time of year it takes some creativity to cook with seasonal ingredients. There is plenty of cabbage in the market in December and it can easily be used for a delicious main dish. Finding ways to use cabbage is not difficult. Add cabbage to casseroles and soup or sauté it for a side dish. Don’t pass up this healthy, versatile and frugal vegetable when you see in the market.

Italian Style Stuffed Cabbage

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Stuffed cabbage rolls are usually made with rice but I like to use orzo because it has a soft texture and gives the rolls an Italian flair. You can use any type of meat but I like the flavor sausage gives the stuffing for these rolls.

Makes 18-21 rolls

Ingredients

1 large head of cabbage placed in the freezer two days before using and then thawed. (It’s easier to roll wilted leaves and eliminates the boiling step)
8 oz pork sausage, diced
1 tablespoon olive oil
½ cup diced onion
1 cup shredded carrot.
¼ cup chopped green bell pepper
2 garlic cloves, minced
¼ teaspoon red chili flakes
1 teaspoon Italian pork sausage seasoning or use a combination of fennel and Italian seasoning
Salt and pepper to taste
2 cups cooked orzo
Marinara Sauce, see recipe below

Directions

Remove as many whole leaves from the cabbage head as you can. I was able to remove 21 leaves from my cabbage. Cut out the core and discard. Chop the remaining cabbage.

Heat the oil in a large skillet over medium high heat and add the diced sausage. Cook until lightly brown. Place in a large mixing bowl

Add the vegetables to the skillet and saute just until tender. Add the seasonings and place in the bowl with the sausage.

Add the orzo and ½ cup marinara sauce. Mix the filling until all the ingredients are combined.

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To assemble the cabbage rolls:

In a greased 9×13 inch baking pan, spread one cup of marinara sauce in the bottom of the dish and sprinkle with the chopped cabbage.

Use about 1/2 cup of filling for large leaves and about 1/4 cup for smaller leaves. Place the filling on the base of each leaf, fold in the sides and roll the leaf up to make a tight packet.

As you complete them, place each roll, seam side down, into the prepared baking dish.. Continue until all the filling is used up.

Pour 2 cups of marinara sauce on top of the rolls and spread the sauce to cover all the cabbage rolls.

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Preheat the oven to 325 degrees F.

Cover the pan with foil and bake for 2 hours or until the cabbage rolls are very tender.

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Marinara Sauce

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
Half a medium onion, finely diced
1 teaspoon dried Italian seasoning
¼ teaspoon red chili flakes
2-26 oz containers of Italian chopped tomatoes (without salt or sugar added, if possible)
Salt & pepper to taste

Directions

Heat the oil in a medium saucepan and add the next four ingredients. Saute them for a minute or two. Add the tomatoes and bring to a simmer.

Partially cover the pan and let the sauce cook for about an hour until smooth and slightly thickened. Add salt and pepper to taste.

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