Wednesday, July 30, 2014

Stuffed Cabbage Rolls


1 large head of cabbage (12 large leaves)
1-1/2 lbs. ground turkey
1 lb. ground pork sausage
1 large onion, diced
4 cloves garlic, finely chopped
4 green onions, finely sliced
1 tsp. Worcestershire sauce 
3/4 cup seasoned bread crumbs
salt and pepper to taste 
1 tbsp. paprika 
1/4 maple syrup
1-14.5 oz can garlic and onion diced tomatoes
1-15 oz can tomato puree
1-15 oz can tomato sauce
1 cup meat flavored spaghetti sauce
1 tbsp sugar
1 tsp salt
1 tsp finely ground black pepper
1 pound of fingerling potatoes
olive oil 


Parboil cabbage in a large pot of simmering water, cutting leaves against the core and pull them off into the water and cook until pliable; about 5 minutes.

Let leaves cool slightly.

With a sharp knife, cut the thick membrane or stem off the back of each leaf, being careful not to cut through the leaf.

Mix ground meats with onions, garlic, green onions, Worcestershire, bread crumbs, salt and pepper, paprika, and syrup. Using your hands, mix well until all ingredients are combined.

Depending how big the leaves are, place about 1/2 cup of filling towards the end of the cabbage leaf.

Mix the remaining ingredients in a heavy saucepan and cook over medium heat for about 15 minutes, stirring occasionally. 

Preheat over to 350 degree F. Place completed rolls in a 13 x 9 baking dish and cover with sauce. Cover with foil and bake for 1 hour and 45 minutes. Using a large sheet of aluminum foil, place washed potatoes in foil and drizzle with olive oil and salt and wrap tightly. Place in oven on separate rack during the last 45 minutes of baking.

Remove potatoes from oven and increase heat  to 400 degrees F. Remove foil cover from cabbage rolls and bake for an additional 15 minutes. Remove from oven and serve with roasted potatoes. Enjoy!