SERVES:
10 - 12
INGREDIENTS:
1 cup white rice, cooked according to directions (for about 3 cups total)
one medium large head green cabbage (see procedure)
1 pound Italian sausage, crumbled
1/2 cup diced onion
1/2 cup deseeded, diced green Bell pepper
1 larg clove garlic, minced
one 28-ounce jar marinara sauce
approx. 1/3 - 1/2 cup grated parmesan or romano cheese (optional)
PROCEDURE:
Plan ahead and cook 1 cup of rice according to directions (for about 3 cups total) and also bring a large pot of water to a boil for blanching the cabbage
Cut the cabbage in half and carefully and completely remove the core, separate the leaves (reserve the denser cabbage core for another use) and then blanch the leaves in batches in the large pot of boiling water until nice and soft and then drain them.
Use a large saute pan to brown up 1 pound of crumbled Italian sausage with 1/2 cup each of diced onion and deseeded green Bell pepper and 1 large minced clove of garlic.
Once the peppers and onions are nice and soft, add the cooked rice, stir that in and turn the heat off.
Add a layer of marinara sauce to a 9 x 13-inch baking dish and top that a layer of the cooked cabbage, add 1/3 of the rice and meat mixture, top that with another layer of cabbage, more marinara and continue that process finishing with a layer of cabbage, more marinara and grated parmesan cheese and then seal it with aluminum foil and place it into a preheated 350 degree oven.
It'll take just about 45 - 50 minutes to bake.
HINTS:
Substitute ground beef or turkey for the Italian sausage. Slice and serve on top of more warm marinara sauce.