Cabbage Rolls

Step 1

Preheat the oven to 350F. Bring a large pot of water to boil. Steam cabbage for 10 minutes. Once cooked, peel off 8-10 cabbage leaves and blanch in ice-cold water. Remove and set aside.

Step 2

In a small pot cook rice as per package directions. In a small pan with olive oil, cook the onion for 3-4 minutes. Add garlic and cook for 1 more minute. Mix the sausage meat, parsley, paprika, onion mixture, cooked rice, whisked egg, and salt and pepper to taste. Shape into 8-10 large meatballs.

Step 3

One by one lay a cabbage leaf on the counter. Place a large meatball to the base. Wrap the cabbage leaf around it, folding the edges in halfway through. Continue with the remaining cabbage leaves.

Step 4

In the jar of passata add a splash of red wine vinegar and a sprinkle of sugar. Close the lid and shake to combine. In a large Dutch oven add a layer of passata and place the cabbage rolls seam side down. Top with remaining passata, add beef broth and season with salt & pepper to taste.

Step 5 

Cover and cook for 60 minutes. Let rest for 15 minutes, serve and enjoy!