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Italian Cabbage Rolls with Toscano Sausage

alarm
Total Time:
1 hr 20 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

This rustic cabbage roll dish oozes with hearty, Italian flavors—Napa cabbage stuffed with savory Toscano sausage, rice, parmesan cheese, an View More expand_more

This rustic cabbage roll dish oozes with hearty, Italian flavors—Napa cabbage stuffed with savory Toscano sausage, rice, parmesan cheese, and veggies in a peppery tomato basil sauce. The taste will warm you from head to toe!

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Italian Cabbage Rolls with Toscano Sausage
alarm
Total Time:
1 hr 20 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageToscano Ground Sausage
1 Package
Carando Ground Toscano Sausage
1 Package
8 Cloves
Fresh Garlic, Minced
8 Cloves
4 Tablespoons
Yellow Onion, Diced
4 Tablespoons
3
Carrots, Peeled and Diced
3
3 Tablespoons
Tomato Paste
3 Tablespoons
½ Cup
Parmesan Cheese, Grated
½ Cup
2 Cups
Cooked Jasmine Rice
2 Cups
1 Head
Napa Cabbage
1 Head
¼ Cup
Olive Oil
¼ Cup
½ Cup
White Wine
½ Cup
1 Can
San Marzano Tomatoes, Crushed
1 Can
½ Cup
Beef Stock
½ Cup
¼ Cup
Fresh Basil, Minced
¼ Cup
2 Tablespoons
Calabrian Chilis, Chopped
2 Tablespoons

Directions


  1. Bring a large pot of salted water to a boil.

  2. Preheat the oven to 375ºF.

  3. Heat a large, heavy-bottomed pan over medium-high heat.

  4. Crumble the sausage into the pan and brown, breaking up any large clumps with a wooden spoon.

  5. When the sausage is fully cooked, add half the garlic, half the onion, all of the carrots and cook until the vegetables are tender, stirring often.

  6. Stir in the tomato paste and parmesan to bind the ingredients, add the rice, and combine thoroughly.

  7. Heat another pot over medium-high heat, add the olive oil and remaining garlic and onions.

  8. Sauté until the vegetables are tender, deglaze with the wine, then add the tomatoes and beef stock and simmer for about 15 minutes.

  9. Remove any tough outer leaves from the cabbage, then remove 12 large leaves, being careful to keep them intact.

  10. Blanch the leaves in the boiling water until pliable, then remove and rinse under cold water. Do in batches, if necessary.

  11. Pat the cabbage leaves dry.

  12. Lay out the cabbage leaves in batches and top each with about ½ cup of the sausage mixture.

  13. Fold the sides toward the middle, then roll the packages away from you to make a roll. Repeat with the remaining leaves, making sure to keep the packages seam side down.

  14. When the sauce has cooked for 10 minutes, stir in the basil and Calabrian chilis, and transfer to a baking dish.

  15. Nestle the packages into the sauce and cook for about 20 minutes, or until heated through.

  16. Serve immediately.

Life is Delicious. Savor It.

Ingredients


1 Package
Carando Ground Toscano Sausage
1 Package
8 Cloves
Fresh Garlic, Minced
8 Cloves
4 Tablespoons
Yellow Onion, Diced
4 Tablespoons
3
Carrots, Peeled and Diced
3
3 Tablespoons
Tomato Paste
3 Tablespoons
½ Cup
Parmesan Cheese, Grated
½ Cup
2 Cups
Cooked Jasmine Rice
2 Cups
1 Head
Napa Cabbage
1 Head
¼ Cup
Olive Oil
¼ Cup
½ Cup
White Wine
½ Cup
1 Can
San Marzano Tomatoes, Crushed
1 Can
½ Cup
Beef Stock
½ Cup
¼ Cup
Fresh Basil, Minced
¼ Cup
2 Tablespoons
Calabrian Chilis, Chopped
2 Tablespoons

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