|Ingredients:||1 lb lean hamburger
1 lb spicy Italian Sausage
1 medium onion (finely chopped)
10 cloves of roasted garlic (finely chopped)
1 tsp kosher salt
1 Tbsp olive oil
1 Tbsp garlic salt
1 Tbsp onion powder
2 tsp paprika
1medium head of cabbage
64 ounce can tomato puree
6 ounce can tomato paste
2 cups beef stock
2 cups of cooked white rice
Parmesan cheese (optional)
Pre-heat oven to 325 degrees
Prepare cabbage by removing the core.
In a large pot, bring enough water to cover the head of cabbage to a rolling boil. Add salt and cabbage. Boil for 30 minutes, then drain and rinse cabbage with cold water.
While cabbage is cooking, put oil in a skillet with garlic (skins left on) and gently cook over medium heat until browned. Remove garlic from pan, adding chopped onion. Once cooled enough to handle, gently squeeze the garlic cloves from the top. The garlic cloves will slide easily out of their skins.
Chop garlic and add to onion.
Once onion is lightly browned, add hamburger and sausage. Cook completely, drain and transfer to bowl. Mix with cooked rice and set aside.
In skillet used for meat, add tomato puree, tomato paste and beef stock. Cook over medium heat, stirring frequently. Stir in garlic salt, onion powder and paprika. Once hot, cover and take off heat.
The cabbage should be cool enough to handle. Under running cold water, gently peel back layers of cabbage leaves and set aside. Once you reach cabbage leaves that are too small to roll the meat mixture in, chop and place in bottom of baking dish.
Add a small amount of the tomato mixture to the meat mixture and mix well. Spoon enough filling into each cabbage leaf and roll from the stem or spine side, tucking in the sides as you go and place seam side down in the baking dish. Once all cabbage rolls are filled, cover cabbage rolls with tomato sauce.
Cover dish with foil and bake at 325 degrees for 60 minutes. Uncover and bake for an additional 15 minutes.
When serving sprinkle with a little parmesan cheese if desired.