Jim’s Stuffed Cabbage Rolls

Four Cups of Tomato Sauce
Teaspoon of Red Wine Vinegar
Large Head of Savoy Cabbage
Two Tablespoons of Tomato Paste
One Pound of Italian (Sweet or Hot) Sausage
One Pound of Ground Turkey
1 1/2 Cups of Cooked Rice
Beaten Egg
Two Tablespoons of Finely Chopped Italian Parsley
Two Tablespoons of Finely Chopped Red Onion
Two Tablespoons of Finely Chopped Scallion
Two Minced Garlic Cloves
3/4 Cup of Grated Pecorino Romano Cheese
Three Teaspoons of Sea Salt (Divided)
Teaspoon of Ground Black Pepper

Combine the tomato sauce and the red wine vinegar. Mix and set aside.

Combine the tomato paste, the Italian sausage, the ground turkey, the cooked rice, the beaten egg, the Italian parsley, the red onion, the scallion, the minced garlic, the grated cheese, the ground black pepper, and two teaspoons of sea salt in a large bowl. Using your hands, mix well.

Cut the core out of the cabbage with a sharp knife. Pull off the largest cabbage leaves carefully keeping them whole and as undamaged as possible. Get rid of all of the small leaves and save them for coleslaw.

Combine about an inch of cold water and a teaspoon of sea salt in a large pot with a lid. Bring to a boil. Place half of the saved cabbage leaves into the pot. Cover and steam the leaves for three minutes. Place the cabbage leaves in cold water. Repeat the process with the remaining cabbage leaves.

Pat the leaves dry with a paper towel. Lay them out so you can assess just how many blankets that you have to wrap up the filling. Using a sharp knife, cut out the center vein so they will be easier to roll up.

Place about 3/4 cup of the meat/rice mixture into the center of a cabbage leaf. Starting at once was the stem end, fold the sides in and roll up the cabbage to enclose the filling. Repeat the process until all of the filling has been used up.

Using any leftover cabbage leaves that you have, lay them on the bottom of a casserole pan. These leaves will serve as insulation to keep the cabbage rolls from burning when they are baking in the oven.

Place the filled cabbage rolls side by side in the casserole pan seam side down.

Preheat the oven to 290 degrees.

Pour the tomato sauce over the cabbage rolls and spread the sauce out evenly. Cover the casserole pan with aluminum foil. Bake in the preheated oven for 1 1/2 hours. Remove the aluminum foil during the last 30 minutes of baking time. Let the cabbage rolls sit at room temperature for 10 minutes before serving.

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