Italian Stuffed Cabbage Rolls 

Italian Stuffed Cabbage Rolls are a comforting and flavorful dish. Here’s a breakdown of the ingredients and instructions:

Ingredients:

• For the Cabbage Rolls:
  • 1 large head of cabbage (Savoy cabbage is a good choice)
  • 1 pound ground beef (or a mixture of beef and pork)
  • 1/2 cup cooked rice (white or brown)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg, lightly beaten
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
• For the Tomato Sauce:
  • 1 tablespoon olive oil  
  • 1 onion, chopped
  • 2 cloves garlic, minced  
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste

Instructions:

1. Prepare the Cabbage:
   • Bring a large pot of salted water to a boil.
   • Remove the core from the cabbage. Carefully peel off the leaves, trying to keep them intact.
   • Blanch the cabbage leaves in the boiling water for 2-3 minutes, until slightly softened. This will make them easier to roll. Drain and let cool slightly.  
2. Make the Filling:
   • In a large bowl, combine the ground beef, cooked rice, Parmesan cheese, parsley, egg, chopped onion, minced garlic, oregano, basil, salt, and pepper. Mix well.
3. Prepare the Tomato Sauce:
   • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another minute, until fragrant.  
   • Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for at least 30 minutes, or longer for a deeper flavor.
4. Assemble the Cabbage Rolls:
   • Preheat oven to 350°F (175°C).  
   • Lay a cabbage leaf flat on a clean surface. If the center rib is thick, you can trim it down slightly to make rolling easier.
   • Place about 2-3 tablespoons of the meat filling in the center of the leaf.
   • Fold the sides of the leaf inwards, then roll up tightly from the bottom, like a burrito.
   • Repeat with the remaining cabbage leaves and filling.
5. Bake the Cabbage Rolls:
   • Pour a thin layer of the tomato sauce in the bottom of a baking dish.
   • Arrange the cabbage rolls in the dish, seam down, in a single layer.
   • Pour the remaining tomato sauce over the cabbage rolls, making sure they are well covered.
   • Cover the dish with foil and bake for 1 hour.
   • Remove the foil and bake for another 15-20 minutes, or until the cabbage rolls are tender and the sauce is bubbly.
6. Serve:
   • Let the cabbage rolls cool slightly before serving.
   • Serve with extra tomato sauce and a sprinkle of Parmesan cheese, if desired.

Tips and Variations:

• You can use different types of meat for the filling, such as ground pork, veal, or lamb.
• Add other vegetables to the filling, such as chopped carrots, celery, or mushrooms.
• Use different types of rice, such as Arborio rice or quinoa.  
• For a richer sauce, add a splash of red wine or a tablespoon of tomato paste.
• Top the cabbage rolls with shredded mozzarella cheese during the last 10 minutes of baking for a cheesy topping.

Enjoy your delicious Italian Stuffed Cabbage Rolls!