Stuffed Cabbage Rolls Recipe
Chef inspired cabbage recipe with freshness and balance
Begin by combining the beef, the sausage, 1 green onion stalk, garlic salt, and all mushrooms in the food processor and pulse until smooth.
Move base mix in a food processor into a mixing bowlThen chop ½ of one onion (small dice), chop one medium tomato, 1 stalk of green onion ( chopped) and add to the mixing bowl and combine ingredients
Preparing the Cabbage
Cut the base off the head of cabbage
Remove at least 12 leaves. I would cook 1 or 2 more in case they rip
Cook until tender in soft boiling salted water for about 12 minutes or until tender. (salty like your cooking pasta)
Once cooked place into an ice water bath to stop the cooking
Making the Stuffed Cabbage Rolls
Layout one cabbage leaves and fill with the stuffing mix starting on the end without the stem. Try to not overfill. Using your fingers shape the filling.
Roll up the cabbage back toward the thick stem end. This will provide a nice presentation.
Once rolled up, lightly press down on the roll to help it keep its shape
Arrange the stuffed cabbage rolls in a 9 by 13 casserole dish. Try to keep the stem in the same direction for presentation.
Pour the tomato sauce over all the cabbage rolls. Make sure to cover all of them. Add enough sauce to cover the cabbage rolls by half or more.
Cover with aluminum foil and bake @ 325 for around one hour or until tender.