stuffed cabbage rolls

the naked chef working on browning the sausage

tonight we made stuffed cabbage rolls, which were a perfect warm and hearty meal for a chilly december evening. traditionally, these eastern european staples call for beef, especially if you're using a jewish recipe, i suppose, but sausage is all i had, and i'm not about to run to the store with a toddler and an infant for one measly ingredient. so, i used hot italian pork sausage from sprouts, 'cuz that's all I had in the freezer.

it was our first time trying this recipe and it was so delicious with pork sausage, i would be nervous using anything else. i served this with sourdough bread and a simple salad.

stuffed cabbage rolls

4 cloves garlic, minced
1 onion, diced
4 tsp olive oil
1 head of green cabbage
3/4 cup of rice (dry)
12oz burger or sausage
1 15oz can diced tomatoes
2 tsp paprika
1 TBS sugar
1 TBS apple cider vinegar
1/2 cup water
oregano, thyme, salt, and pepper, optional*

-cook rice, set aside.
-cook cabbage by bringing a large pot of water to boil, submerge the head of cabbage in boiling water for 7-9 minutes. rinse with cold water immediately, to avoid further cooking.
-make the sauce by heating 2 tsp of olive oil in a medium size sauce pan. add half the onion and half the garlic and saute for 5 minutes, until onion is translucent. reduce heat to med-low and stir in diced tomatoes, paprika, sugar, and apple cider vinegar. cook 5-7 minutes, stirring occasionally. remove from heat, set aside.
-make the filling by sauteing the remaining onion and garlic in 2 tsp of olive oil for 5 minutes. add sausage (or burger) and brown. add cooked rice and 1/2 cup of water and cook for 2 minutes.
-cover the bottom of a baking dish with sauce. separate cabbage leaves and put a spoonful of filling in each one. roll tightly and place in baking dish, seam side down. cover with the remaining sauce.
-bake for 10-12 minutes at 450 degrees.

*i did not season, since i used a sausage, if using beef, i would season with oregano, thyme, salt, and pepper.