Stuffed Cabbage Rolls
- 1 lb ground beef
- 1 lb ground Italian Sausage, mild or hot
- 1 large head of cabbage, cored
- 3-4 tablespoons More Than Olives Garlic Olive Oil
- 1 yellow onion, finely diced
- ½ green bell pepper, finely diced
- ¼ cup carrot, grated
- 2 tablespoons dried parsley
- Salt and pepper
- Your favorite Marinara sauce
- Shredded Parmesan cheese
Remove the core from the cabbage. After removing any damaged outer leaves, gently peel away the leaves. Get water boiling in a stockpot with a sprinkle of salt. Drop a few leaves in and let them soften. Pull out and lay on a plate. Continue until all leaves are softened. While meat cooks, cut out the large tough veins in each leaf.
In a large sauté pan, cook the ground beef, and ground sausage, breaking into small pieces. Drain off the grease and set it aside in a large bowl. Add the More Than Olives Garlic Olive Oil to the pan, add the onion, green bell pepper, carrot, parsley, salt, pepper and cook until just beginning to soften. Add this mixture to the cooked meat, sprinkle in the breadcrumbs, and stir to mix the ingredients.
Place ⅓ to ½ cup of meat mixture in the center of each steamed cabbage leaf. Fold the sides of the leaf over the meat mixture and roll the cabbage leaf. Place the roll seam side down in your casserole dish. Continue until all the meat mixture is gone. Spoon marinara sauce over the rolls and sprinkle with Parmesan Cheese. Cover with the dish with foil.
Preheat your oven to 350. Place your dish into the oven and cook until warmed through and cheese has melted. 20-30 minutes