Italian Sausage Cabbage Rolls
"Cabbage rolls just got a whole lot easier. Wrap Italian sausage with cabbage leaves, cover with canned tomatoes and tomato juice and there you have it….. Fantastic easy peasy cabbage rolls."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (255.2 g)
- Calories 203.3
- Total Fat - 2.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 645 mg
- Total Carbohydrate - 38.6 g
- Dietary Fiber - 5.4 g
- Sugars - 6.3 g
- Protein - 7.1 g
- Calcium - 100.5 mg
- Iron - 2.5 mg
- Vitamin C - 58.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place the head of cabbage in a large pot and cover with water; add lid, bring to a boil and continue to boil for about an hour, or until the cabbage leaves start to soften and let loose.
Step 2
Remove the cabbage from the water and allowed to cool completely; discard water.
Step 3
Pick six large cabbage leaves, and wrap around the sausage links; set aside.
Step 4
Remove and discard the core and chop the remaining cabbage.
Step 5
Drizzle the oil in a large Dutch oven and bring to high heat.
Step 6
Add the cabbage, sprinkle with the onion powder, salt, pepper, and garlic powder and cook until the cabbage starts to brown while stirring occasionally. About 5 to 6 minutes.
Step 7
Add the wine and cook for about half a minute to 1 minute to deglaze pot.
Step 8
Remove half of the cabbage mixture, spread the half you have in the pot evenly across the bottom.
Step 9
Add the cabbage wrapped sausage, and top with the remaining cooked cabbage mixture.
Step 10
Pour the fire roasted diced tomatoes over the cabbage mixture and add as much vegetable cocktail as needed to cover the mixture.
Step 11
Cover pot and place and a preheated, 350 degree Fahrenheit oven.
Step 12
Cook for 2 1/2 hours until mixture is bubbling throughout the pot.
Step 13
Enjoy!
Tips
No special items needed.
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