Makes 18 rolls
Ingredients
18 large outer savoy cabbage leaves, frozen and thawed
(Freezing makes it easier to roll wilted leaves and eliminates the boiling step.)
Stuffing Ingredients
1 lb lean organic ground pork
1/2 cup diced onion
1/2 cup chopped bell pepper
2 garlic cloves, minced
1/4 teaspoon red chili flakes
1 tablespoon Italian pork sausage seasoning or use a combination of fennel and Italian seasoning
Salt and pepper to taste
1 ½ cups cooked orzo, rice or cauliflower rice
Marinara Sauce, recipe below
Spaghetti Squash, recipe below
Directions
Combine the filling ingredients (pork through orzo) in a large mixing bowl.
To assemble the cabbage rolls:
Heat the oven to 375 degrees F.
Oil a 9×13 inch baking pan.
Place the cabbage leaves on a kitchen towel. Cut about 1-inch of the hard core on the stem off.
Use about 1/3 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. Cover the dish tightly with foil and bake the cabbage rolls for 1 ½ hours or until the rolls are tender.
Marinara Sauce
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 a large onion finely diced
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon dried Italian seasoning
One 6 oz can tomato paste
6 cups chopped Italian tomatoes
Directions
Heat the oil in a Dutch Oven or large saucepan. Add the onion and seasonings. Cook for 3-4 minutes until the onion is softened. Add the garlic and tomato paste. Stir and cook one minute. Fill the tomato paste can with water and pour into the sauce ingredients. Add the tomatoes. Stir. Bring to a soft boil, lower the heat, partially cover the pan and let the sauce simmer until thickened, about an hour.
Roasted Spaghetti Squash
The squash can bake in the oven along with the cabbage rolls.
Ingredients
1 medium spaghetti squash, halved and seeds removed
Olive oil
Salt and pepper to taste
1/4 cup chopped fresh sage leaves
1 cup grated Parmesan cheese
Directions
Preheat the oven to 375 degrees F.
Place the squash cut-side-down into an oiled 9×13 inch baking and bake 45 minutes until it is easily pierced with a knife. Don’t overcook the squash. It should be tender but the strands should still have some chew to them so they have the same texture as spaghetti.
When the squash is done, turn the halves so that the cut-side is facing up and allow to cool for about 5 minutes.
Run a fork through the flesh to separate the “spaghetti-like” strands. Turn into a serving bowl and toss the strands with olive oil, salt, pepper, sage, and Parmesan cheese.
Serve the cabbage rolls with the spaghetti squash.
Animalcouriers
We’re doing a cabbage and sausage meat dish tonight. I’ve always meant to try stuffed cabbage so this’ll be next on the list.
Pingback: Italian Style Stuffed Cabbage For Dinner — jovina cooks | My Meals are on Wheels
Ocean Bream
Yum, I LOVE stuffed cabbage. They do stuffed cabbage in a variety of different cuisines, I have tried the Moroccan style and the Egyptian style, and now I believe I should try the Italian style! The Moroccans stuff theirs with rice and meat – and plenty of tomato sauce. This looks so appetising!
Jovina Coughlin
So do I. I have made several stuffed cabbage recipes from a number of other countries but to be honest, this Italian version is my favorite. Thank you so much for your gracious comment.
Ocean Bream
I will have to try the Italian version asap then 🙂
For the Love of Cooking
YUM! I love stuffed cabbage and yours looks delicious.