Cabbage Rolls with Sausage and Brown Rice

Have you ever made cabbage rolls? This is something I always wanted to try but kept putting off because I thought it might be messy and laborious. Yes, it does take a little time, but I’m glad I finally got around to it, because it’s a lot of fun and the end result is so tasty and comforting on a chilly fall night.

Cabbage Rolls with Sausage and Brown Rice
1 head savoy cabbage, 12 outer leaves removed
2 tablespoons olive oil
1 yellow onion, diced
1 teaspoon chopped fresh thyme
4 cloves garlic, minced
1 pound sweet Italian turkey sausage, casings removed
½ cup cooked brown rice
1 large egg, beaten
1 14.5-ounce can diced tomatoes
⅓ cup grated Parmesan
1 cup chicken broth, heated
Salt and pepper

Preheat oven to 400 degrees. Bring a large pot of water to boil. Put the whole leaves in the pot and boil for 1 minute, then place under cold running water and dry.

Heat olive oil in a large frying pan over medium heat. Add onion, thyme and pinch of salt and pepper. Saute until onion is tender, about 8-10 minutes. Add the garlic and saute for 2 minutes. Transfer to a bowl and mix in the sausage, rice, egg and Parmesan. Season with salt and pepper. 

Without cutting through the cabbage leaves, pare down the rib on the outside surface so it’s the same thickness as the leaf. Spoon ¼ cup of the mixture into the base of each leaf. Starting from the bottom, roll the leaf one turn, fold the sides in and finish rolling. Place the stuffed leaves, seam side down, in a glass baking dish. Add heated broth to the dish, pour tomatoes over the stuffed leaves and cover with aluminum foil. Bake for 40 minutes, remove from oven, and enjoy.

Recipe adapted from Cooking from the Farmers’ Market by Jodi Liano and Tasha DeSerio