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1/2 LB Ground Pork Sausage

1/2 LB Ground Beef

1/2 CUP Parmesan Cheese

2 Large Eggs (lightly beaten)

2 TBS Parsley

2 TBS Oregano

1 Clove Garlic (grated)

1 Head of Cabbage (medium to large)


4 TBS Unsalted Butter

1 Small Onion (chopped)

1 Clove Garlic (chopped)

2 TBS All-Purpose Flour

1 CUP Heavy Cream

2 8 OZ Can Tomato Sauce (organic)

14.5 OZ Can Crushed Tomatoes (organic)



Make the cabbage rolls. Combine all cabbage roll ingredients (excluding the cabbage) in a large mixing bowl. If the mixture is not binding, tear up a slice of bread into small pieces and mix into the mixture. Refrigerate while you prepare the cabbage and tomato sauce.

Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Carefully separate the cabbage leaves. You will need 12 large leaves. Working in managable batches, blanch the leaves in the boiling water until pliable. Remove and transfer to the ice water. Carefully shake dry and layer between paper towels to soak up excess moisture. Trim any leaves that have a tough center.

Lay out a cabbage leaf and spoon your meat mixture into the center of the leaf. Fold in the short ends of the leaf, then tightly roll up the leaf like a burrito. Repeat with remaining cabbage leaves and meat mixture. Refrigerate the prepared cabbage burritos until you complete making the tomato sauce.

Meanwhile, make the sauce. Heat the butter in a saucepan over medium-high heat. Add the onion and garlic and cook until onion is soft, stirring occasionally. Add the flour, whisking quickly to build a rue. Once the mixture thickens to bubbling, quickly whisk in the heavy cream (stir quickly and continuously to avoid lumps). Continue to whisk in the tomato sauce, and add the crushed tomatoes. Allow sauce to thicken and bubble. Remove from heat once fully thickened.

Preheat oven to 425 degrees. Lightly grease a baking dish with butter and place the prepared cabbage rolls in the dish. Pour tomato sauce over top of cabbage rolls. Cover with foil to avoid burning and dryness and bake for 45 minutes, or until center of burrito is fully cooked.  

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