Hint: Buy a large head of cabbage so you have large leaves to work with and extra leaves just in case.
Remember: Don’t skip the step to boil the cabbage. It really makes all the difference as it is almost impossible to roll a cabbage leaf that has not been boiled and will be stiff as a board.
Cooking
- Bring a large stock pot of water to boil. Add one whole head of cabbage and boil for 5 minutes. Remove to colander to drain and cool. Once cooled, cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add ½ medium sized onion finely chopped and cook for 2-3 minutes; stirring several times. Reduce heat to low and add 2 cloves of minced garlic. Cook for 1 minute stirring constantly. Add 1 can (15 ounce) of tomato sauce, 1 can (14.5 ounce) diced tomatoes, 1 tablespoon cider vinegar and 1 ½ tablespoons of brown sugar. Simmer for 10 minutes.
- Spoon a thin layer of the tomato sauce in a 9 x 13-inch casserole dish. In a large bowl, mix the ½ pound ground pork sausage, ½ medium sized finely chopped onion, 2 cloves of minced garlic, 1 egg, ¾ cup of Minute Rice (or parboiled rice), 1 cup of your favourite ZEG Sauces.
- Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Bring in the sides and roll tight. Place on tomato sauce in casserole dish. Repeat until all the cabbage rolls are made and in the casserole dish. Top with remaining tomato sauce and more ZEG Sauces.
- Cover with aluminum foil. Bake in a preheated 350°F oven for 80-90 minutes. Serve hot and enjoy these mouth-watering cabbage rolls!
