Wednesday, March 19, 2014

Easy Oven Roasted Stuffed Cabbage


Stuffed cabbage is one of my absolute top favorite recipes. This recipe just happens to be a clean eating recipe loaded with fresh vegetables, but it doesn’t taste like it’s healthy at all. It’s a really special, super rich dish and using my method prep time only takes about 20 minutes. This is an amendment from my recipe HERE where I typically make this using a crock pot. If you don’t have time to start the dish in the early AM, you can whip this up in a quick afternoon using this recipe here.

>>> INGREDIENTS <<<

1 large savoy or green cabbage
7 slices whole wheat bread
2/3 cup milk
1 pound ground mild Italian sausage
1 sprig fresh rosemary, finely chopped
1/4 cup grated parmesan cheese
Salt and pepper to taste
2 28-ounce cans peeled plum tomatoes
2 cloves garlic, minced

>>> DIRECTIONS <<<


This is the only part that can be time consuming if you don’t know this little tip. The way I peel my cabbage is by boiling and with no effort you can just take the leaves off. So I take a large pot and bring enough water to cover the cabbage to a boil. I cut the entire stem end and core out of the cabbage. Then I toss the whole cabbage into the boiling water. After a minute or two, layer by layer the leaves are ready to come right off. So with a pair of tongs I lift the first leaf or two off, boil 1 or 2 more minutes, then lift the next two leaves off and so on until I have 12 leaves total. Set them aside.


Preheat your oven to 375 degrees. In a blender or small food processor blend the bread and the milk. If you don’ t have either, you can smash it up really good with a fork and knife.


Mix together the bread and milk paste you just made, sausage, rosemary, cheese, garlic and a nice dash of salt and pepper until mixed well. Roll into 12 even sausage balls and set aside.


Take a large glass baking dish and spray with a little nonstick cooking spray. Then take one can of the tomatoes and open and smash the tomatos and juice together gently by hand and pour the entire contents of the can into the bottom of your baking dish. Take 1 sausage ball and roll it into 1 of the cabbage leaves and place it seem side down in your baking dish. Repeat with the remaining 11 rolls until you have all dozen stuffed, laying seam side down and arranged in your baking dish.


Then take the last can of tomatoes and smash them up in the can with the juice and pour the entire contents of the can over your stuffed cabbages.


Then just cover with aluminum foil, bake for 2 hours and serve! Amazing… 
 
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