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Tuesday, March 31, 2009

Sausage Stuffed Cabbage

I know, I know. The last thing you all think you want to eat is stuffed cabbage. Is it just me or does it conjure images of the little boys slopping goo in their mouths in "A Christmas Story"? Wait, don't go to another recipe! This is one you really want to try. The cabbage is just a casing for a very tasty sausage filling and if you combine it with my red sauce - it's sure to please. Really, try it. Never bought cabbage before? Neither had I. Stick with savoy cabbage, it's a little lighter and thinner.

2 cups water (or amount of water in tabouli box directions)
1/2 cup mushrooms - finely chopped
1 1/4 cups bulger or tabouli (can be found in a box in Mediterranean section of grocery store)
2 tsp butter
1 tsp olive oil
1 cup finely chopped onion
2/3 cup finely chopped celery
2/3 cup finely chopped carrot
2 cloves garlic, minced
1 lb ground italian sausage (or sausage links removed from casings)
12 savoy cabbage leaves

* Heat tomato sauce in a large pot or Dutch oven. (Use tomato sauce recipe in my blog!)

1. Bring water to a boil in a medium saucepan, stir in bulger/tabouli (if you buy tabouli in a box, follow directions on box). Let stand for 20 minutes or until liquid is absorbed.

2. Heat butter and oil in a large skillet on medium high heat. Add onion, celery, carrot, garlic. Saute until soft and lightly browned.

3. Add sauteed veggies to bulgar/tabouli mixture and cool slightly. Salt and pepper to taste.

4. Add uncooked sausage (removed from casings) to mixture and mix well.

5. Add water to a large pot or Dutch oven. If you have a vegetable steamer, drop the cabbage leaves in and let steam for 5-7 minutes. If you don't have a steamer, bring water to a boil, turn off heat, drop cabbage in water and leave in until soft.

6. Working with one piece of cabbage at a time, place 1/2 cup of bulgar/tabouli and sausage mixture in the center of the leaf. Fold the edges in and roll up like a burrito. Repeat for the rest of the cabbage and sausage mixture.

7. Either place the cabbage packages back in the steamer, covered, with water boiling, for about 30 minutes. OR, pour an inch or two of the tomato sauce into the bottom of a Dutch oven and place the cabbage packages in one layer and cook for 20-30 minutes.

8. Serve with lots of tomato sauce.

1 comment:

  1. The stuffing and the sauce are fabulous--need to wrap them up in cabbage leaves,which is altogether too much work.

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