Chrissy's Very Own Italian Style Stuffed Cabbage Recipe
I created this recipe when I made traditional stuffed cabbage and my family made excuses not to eat. I just thought there has to be a saucy substitute I can make with this dish to make it a little more appealing to my family. For some reason when I made stuffed cabbage no one seemed to really care for it. They all ate it but I could tell by their faces it was far from their favorite. Not to mention when my daughter got her own car she would find somewhere else to be for dinner. :(
So I decided to sass it up and give it an Italian spin! I was on a mission to make this dish more desirable and appealing to my family. I have so many dishes I make that my family go crazy for I wanted to take the plain old ordinary and make it extraordinary! I wanted to see if I could change this dish into something my family would enjoy.
This is why I love this recipe! It serves up nicely with a side salad and a biscuit or roll. My friend likes to slice it up and put in on bread and eat it the next day in a sandwich with a slice of cheese warmed and melted.
1/2 lbs Ground Beef
1 Ground Italian Sausage Log
1 1/2 Cups Cooked Rice (I like Wild Rice or Risotto)
2 Large eggs
1/4 Cup Italian Seasoned Bread Crumbs
1/2 Cup Parmesan Cheese
2 Tablespoons Italian Seasoning
2 Tablespoons Minced Garlic
1/2 Tablespoon Salt
1/2 Tablespoon Black Pepper
1 1/2 Cups Chicken Stock
1/2 Cup Water
2 Tablespoons of Unsalted Butter
8-10 Large Cabbage Leaves
1/2 Cup Chopped Yellow or White Onion
2 Jars Italian Spaghetti Sauce (I Like Classico Brand)
6-8 Slices of Thin sliced Prosciutto (Optional)
6-8 Slices of Provolone Cheese
In a Large skillet add your Chicken Stock, Water, 1 Tablespoon of Garlic & Butter. On medium heat bring to a slight boil, add your cabbage leaves and cook them until they get pliable and workable to wrap your meatballs with.
Next remove them from the broth and set them aside on a paper towel lined plate.
Now add the onions to your Chicken Stock, and cook on Medium to High heat until translucent.
In a large bowl add together and mix with your hands your Ground Beef, Italian Sausage, Cooked Rice, Bread Crumbs, Eggs, Grated Parmesan Cheese, Salt, Pepper, Italian Seasoning, Remaining 1 Tablespoon of Minced Garlic & using a slotted spoon or fork add half of your cooked onion and garlic but don't use the Chicken stock yet just the onions and garlic.
Next add your two jars of Italian sauce to your chicken stock in the skillet, cover and simmer.
Once your meat mixture is combined well roll individual, large meatballs. Roughly about the size of the palm of your hand.
Next wrap them in the cabbage leaves, And place them in a deep baking pan. I normally dust the tops with black pepper and a little salt.
Next cover your stuffed cabbage with your Prosciutto and pour your sauce over the top. Bake in the oven uncovered at 375 Degrees for 50 Minutes. I use a baking sheet or a sheet of aluminum foil underneath to catch any drippings.
Add your Sliced Provolone Cheese to the top of each stuffed cabbage, and place back in the oven for 1 minute to melt the cheese.
Let rest for about 10 minutes, then serve and enjoy!
If you love flavor try Classico Sauces, I love their products!