Italian Stuffed Cabbage Rolls

Ingredients:

1 head green cabbage 1 lb ground beef1/2 lb Italian sausage 1 onion, diced 1/2 green bell pepper, diced 1 clove garlic, minced 1 cup cooked brown rice 1 1/2 - 2 cups leftover spaghetti sauce, divided 1 tsp salt1/2 tsp black pepper 2 tsp Italian seasoning1/8 cup finely grated parmesan1 cup shredded mozzarella 1 tbsp olive oil

Directions:

Preheat oven to 375 degrees.

Remove rough outer leaves from cabbage. Remove core of cabbage and carefully remove leaves, being sure not to tear any. The darker green leaves are good, but try to get as many of the lighter green, inner leaves as possible - these have the most flavor. Save any leftover cabbage for stir fries or salads.

Bring a large pot of salted water to a boil, and cook cabbage leaves 5-6 at a time, until they start to soften - about 5 minutes. Use tongs and carefully remove cabbage leaves from boiling water placing in a colander to drain and cool.

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Meanwhile, while cabbage leaves are boiling, in a large skillet over medium-high heat, heat oil until shimmering. Add onions and green pepper. Season with salt, pepper and Italian seasoning and cook for 5 minutes, until they start to soften. Add ground beef and Italian sausage. Stir to combine the ground meat with veggies and cook, breaking up large pieces of meat until no longer pink - about 10 minutes.

Turn off heat and add 1/2 cup spaghetti sauce, parmesan cheese and rice to meat mixture and stir to combine. Remove from heat and set aside.

Place 1/4 - 1/2 cup of reserved spaghetti sauce on the bottom of a casserole dish.

To assemble cabbage rolls, place a cooled cabbage leaf on a flat surface and add 1/4 - 1/2 cup of filling to the middle - depending on the size of your cabbage leaf. Fold in insides, and then the top and bottom, like rolling a burrito. Place seam side down in casserole dish. Repeat with remaining cabbage and filling.

Pour remaining spaghetti sauce over the top of cabbage leaves - just enough to cover and then top with shredded mozzarella cheese.

Bake for 25-30 minutes, until the cheese is melted and starting to bubble and brown. Serve cabbage rolls with remaining warmed sauce and some fresh garlic bread.

** Make these Italian Stuffed Cabbage Rolls a freezer meal by preparing recipe according to directions. Instead of baking, cover with foil, and place in the freezer. To cook, lower cooking temperature to 350 degrees and cook for 45 minutes to 1 hour.

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