Chef Gianluca Deiana Abis: Stuffed Cabbage/Involtini di cavolo di verza
Prep. time: 1 hour
Cook Time: 1 hour
Difficulty: 2 out of 5
Ingredients: 1 pound ground beef
1/2 pound homemade pork sausage
1/2 cup uncooked white rice (Arborio)
1/2 cup onion finely chopped
1 teaspoon garlic minced
1 teaspoon salt
1/2 teaspoon pepper
1 head cabbage
1 cup water
2 (8 ounce) homemade tomato sauce
2 celery stick
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Cook the head of cabbage. Cut off the root end, then put your cabbage head in a pot of boiling water until the leaves are tender and can easily be peeled away. Do not overcook leaves. You will need to cut thick part of the cabbage leaves away before you start rolling them up, it’s just makes easy to wrap stuffing.
In a skillet over medium heat, cook chopped onions, carrots and celery. Add beef and homemade pork sausage, cook until evenly browned. Add to skillet cooked rice, 1/2 can tomato sauce, salt, and pepper. Mix it well.
The meat mixture gets wrapped up inside cooked cabbage leaves, then the cabbage rolls are placed in a Saucepan with homemade tomato sauce and cooked in a low heat for about 40 minutes.
Sweeten sauce with sugar. Add as much or as little sugar as you would like. I love a sweet tomato sauce to accompany the savory cabbage.