An easy way to prepare the cabbage leaves:
Place the head of cabbage in a ziplock bag and freeze it. When ready to make the stuffed rolls, defrost the cabbage and peel off the leaves. You can chop the small leaves that are left and bake them with the rolls, or save them for another recipe.
Ingredients
Makes about 16 rolls. They freeze well.
1 large cabbage
(2-3pounds)
1 cup vegetable or chicken stock
Filling
12 oz pkg frozen brown rice, defrosted
16 oz pkg frozen mixed vegetables, defrosted(I used a Mediterranean blend, (any blend you like works)
14 oz container Italian chopped tomatoes
1 tablespoon
dried Italian seasoning
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ tablespoon garlic powder
½ tablespoon onion powder
Directions
Combine the filling ingredients in a large bowl and mix well.
Take as many leaves off the cabbage as are large enough to hold a filling.
Place the leaves on kitchen towels.
Cut the hard core out of each leaf.
Preheat the oven to 375 degrees F.
Use about ½ cup of filling and place it at the bottom of each leaf. Fold in the sides and roll up the cabbage from the core end into a roll (burrito style).
Place rolls in a large baking dish. Pour the stock over the rolls and cover the dish with foil. Bake for 45 minutes. Remove the foil and bang 15 minutes more.
Serve with Italian sausage or any protein you like.
You can also top the hot cabbage rolls with heated marinara sauce.
