Stuffed Cabbage Rolls | Rachael Ray

Trim outer leaf or two and core of cabbage and place in pot, cover with water and bring to boil, add salt and boil 15 minutes, cool. Carefully peel 16 leaves and use kitchen scissors or paring knife to trim the tough bottom of the vein of each large leaf of cabbage. Chop or shred core and save for a warm slaw or a soup. Let the cabbage drain well on a kitchen towel as you separate leaves, then pile the 16 trimmed or stemmed leaves and move them to a work surface.

Meanwhile, in a pot or Dutch oven, heat EVOO, 3 turns of the pan, add onions, season with salt and pepper, soften 5 minutes, add garlic, stir a minute, add about ½ cup water and let it absorb. Remove half the mixture and place in large mixing bowl to cool. To the remaining onions and garlic, add Calabrian paste or red pepper and tomato paste, stir to combine, add tomatoes and passata, bring to a bubble, reduce heat to simmer and cook 30 minutes. 

To the cool onions and garlic, add the ground meat (or plant-based protein), salt and pepper, rice, egg, water, paprika, oregano, fennel (if using), Worcestershire, allspice or cloves, and grated cheese. Mix well. Score the meat into 16 potions. Place a portion on each leaf, tuck in sides and roll.

Preheat oven to 400˚F with rack at center. 

Line a large casserole with about ⅓ sauce and fill pan with cabbage rolls. Top with remaining sauce and cover pan tightly with foil. Bake 90 minutes until cooked through. Top with chopped parsley.