Italian Sausage Cabbage Rolls

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!