Stuffed Cabbage
A friend of mine was telling me how he missed his grandmother’s stuffed cabbage. I was like, “What’the you say”? So he started describing it and I thought it sounded pretty good. I decided to give it a shot with Napa Cabbage... although I’m sure it’s traditionally made with Green Cabbage.
Stuffed Cabbage
A friend of mine was telling me how he missed his grandmother’s stuffed cabbage. I was like, “What’the you say”? So he started describing it and I thought it sounded pretty good. I decided to give it a shot with Napa Cabbage... although I’m sure it’s traditionally made with Green Cabbage.
Cooking Instructions
- 1
While boiling water, undress the sausage by taking it out of the casings. Put in a bowl with chopped veggies. Add in cooked rice and season accordingly.
- 2
Get an ice bath ready. Wash and separate the leaves of the cabbage. Boil the cabbage briefly. You want it tender so you can roll it without it cracking. Place in the ice bath. When cooled, start rolling them up.
- 3
Heat your favorite pasta sauce and cover the cabbage. Be sure that the seam of the cabbage is faced down so it doesn’t open up on you. Bake at 350F for about 35 mins. Sausage should be done and cheese melted. If you have extra stuffing, you can stuff a pepper, as I did.
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