Italian Cabbage Rolls

🧂 Ingredients

• 1 medium head of cabbage
• 1 12 ozpackage Italian sausage, casings removed
• ½ lb ground beef chuck
• ½ cup cooked brown rice
• ¼ cup grated Parmesan cheese
• ½ medium onion

  grated
• 2 T chopped fresh parsley
• ½ t. fennel seeds

  crushed
• ½ t. garlic powder
• ½ t. kosher salt
• ½ t. fresh ground black pepper
• ½ cup water
• 3 cups of marinara sauce

  store bought or homemade

Instructions

• 1 In a 5 quart saucepan, bring 4 quarts of water to a boil. Add the entire head of
  cabbage in, cover and simmer for about 10 minutes. Remove the cabbage from the
  water and drain in a colander (don’t throw the water away you might need it
  again). When cool enough to handle, remove the outer leaves of the cabbage until
  you have 12 leaves. You may have to return the cabbage to the water in order to
  soften more leaves. Shred the remaining cabbage into short, thin threads and
  place in a large bowl with the first 12 ingredients (excluding the cabbage
  leaves). Mix together well with your hands. Do not over mix. You want the
  mixture to stick together, but not be mush.
• 2 Preheat the oven to 350. Lightly grease a 9×13 baking dish and pour the marinara
  sauce in the bottom of the pan ( I like the plain versions of sauce for this
  recipe such as a tomato basil variety).
• 3 Using a ½ cup measure (a silicone one if you have it), place one cabbage leaf
  inside the cup cutting away any tough stem that won’t bend. Put a ¼ cup of meat
  filling inside the cabbage leaf and then wrap the leaf tightly around the
  filling. Remove the cabbage roll from the cup and place seam side down in the
  prepared pan. Continue until all of the rolls are finished. Cover with foil and
  bake for 1 hour and 20 minutes, or until the meat in the cabbage rolls is cooked
  through. Serve over egg noodles.

Nutrition Info