I ordered red cabbage from the CSA and got green. Hooray seasonal availability! Green cabbage usually gets turned into slaw or salad, but cabbage rolls are hot and tangy! These can be stuffed in a variety of ways for meat eaters or vegans.
Prep the cabbage:
In your large 8qt stock pot, boil salted water. Peel cabbage, separating the largest leaves. You’ll need the 8 largest ones for this dish. Save the heart for another tasty dish.
Wash the cabbage leaves well to remove any sand. Plunge the leaves into the boiling water for about 3 minutes until they are soft enough to fold. Shock in cold water to stop cooking and cool them enough to handle.
1 Cup brown rice
1/2 lb loose sausage (we have a great local pork breakfast sausage that is well seasoned, but any of your favorite will do)
2/3 Cup carrots, chopped in food processor
1/2 Cup mushrooms, chopped
1 small yellow onion, diced, about 1 Cup
2 TB olive oil
Saute everything together, breaking up sausage into a fine crumble and coating rice in fat. Just as meat is browning, add 2 Cups water. Stir, cover, and reduce heat to simmer for 40 minutes, until rice is cooked through.
Tangy Tomato Sauce:
28 oz strained tomatoes
1/4 Cup red wine vinegar
2 TB sugar
salt and pepper
Simmer and stir until sugar is dissolved and fully incorporated.
For vegan filling: Sub vegan sausage, lentils, chopped mushrooms, or a combination for the sausage. Season with 1 tsp each sage, thyme, and rosemary. Sub vegetable broth for the water.
Scoop 1/8 of the stuffing mixture into one cabbage leaf. Fold edges over and roll like a tortilla. Tuck the roll tight. Fill all cabbage leaves.
Scoop 1 Cup of tomato sauce into the bottom of an 8×8 inch baking dish. Place the rolls snugly together. Top with remaining tomato sauce. Bake at 375 degrees F for 40 minutes or until hot and bubbly. Let stand 10 minutes before serving.