There's many ways to enjoy stuffed cabbage rolls with different sauces, but this is a family favorite using a combination of beef and sausage with traditional Italian minced veggies and spices.
The sauce is simple: seasoned diced canned Italian tomatoes and some beef broth, The combination of seasoned tomatoes and beef broth when baked with the stuffed rolls seeps in and blends flavors.
These can be made ahead and baked the next day. They also freeze well for reheating leftovers.
There will be leftover cabbage which can be used to make cole slaw, or cut into wedges and used for a future side dish, like roast cabbage and bacon.
Italian Cabbage Rolls
1 large head of green cabbage
1/2 pound of ground beef
1/2 pound of ground Italian sausage
1 cup cooked barley or rice
1/4 cup olive oil
1/3 cup of ketchup
3 tsps. minced garlic
2 Tabs. Worcestershire sauce
1 tsp. black pepper
1 tsp. of salt
2 tsps. mixed Italian spice blend
2/3 cup chopped onion onion
2/3 cup chopped green pepper
2, 15 oz. cans of diced Italian tomatoes with juice
1 can of beef broth, about 2 cups
1/2 cup of grated Parmesan cheese
Pre-heat the oven to 350 degrees.
Core the center of the cabbage and place in a pot of boiling water for about 20 minutes or until outer leaves are soft and pliable. Cool slightly then remove outer leaves without tearing. You'll need about 16 cabbage leaves.
In a large bowl, mix together meat, barley or rice, oil, eggs, garlic, Worcestershire sauce, onion, ketchup, green pepper, salt, pepper and spice blend.
Take a handful of meat mixture and roll up in the cabbage leaves, tucking in sides. Repeat until all cabbage and meat is used up.
Spray bottom of a 9x12 casserole dish and place rolled logs in bottom. Pour cans of diced tomatoes on top, and sprinkle with grated Parmesan cheese. Pour broth over top.
Bake 1 hour or until meat is cooked. Test for "done." Depending thickness of rolls, it may take longer. Half way through check for dryness, adding some water, if necessary. Serve covered with sauce and more grated Parmesan. Serves 8 to 10 people.
Estimated cost: $7.20 or less; .90 cents or less per serving.