Savoy Cabbage Rolls
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
8
large savoy cabbage leaves
2 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for serving
½ cup
diced yellow onion
½ lb.
mild Italian sausage
¼ tsp.
crushed red pepper flakes
2 tsp.
finely minced fresh garlic
¼ cup
combination finely chopped fresh parsley and basil
½ tsp.
dried oregano
¾ cup
cooked basmati rice, cooled
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1
egg, beaten
2 tbsp.
Kowalski's Unsalted Butter
½ cup
chicken broth
- Kowalski's Classic Marinara Sauce (from the Global Foods Aisle), warmed, for serving
Directions
- Working in 2 batches, cook cabbage leaves in a large pot of boiling salted water until bright green and pliable (about 2 min. per batch).
- Transfer leaves to a bowl of ice water to cool; drain leaves fully on paper towels.
- Cut a V-shaped notch to remove the thickest part of the tough rib at the base of each leaf; set leaves aside.
- In an extra-large saucepan, heat oil over medium-high heat.
- Add onion to the pan; cook until very soft and dark golden (7-9 min.).
- Add sausage; cook and crumble until golden-brown (about 4 min.).
- Stir in red pepper flakes; cook for 1 min.
- Stir in garlic; cook for 1 min.
- Remove from heat; stir in parsley, basil and oregano.
- Mix in rice; season mixture with salt and pepper to taste.
- Let filling cool for 5 min.
- Stir in egg.
- Divide filling between cabbage leaves; roll each into a burrito shape.
- Place rolls seam-side down in a medium to large saucepan; dot rolls with butter and pour broth into the bottom of the pan. Bring to a boil over medium-high heat.
- Reduce to a low simmer; cover pot and continue cooking until leaves are tender (18-20 min.).
- Drizzle rolls with oil; serve with warm marinara sauce.
Tasty Tip:
- These can also be made with regular green cabbage leaves.
