Italian Stuffed Cabbage Rolls

Step 1

If you didn't thaw the cabbage from the freezer, just run it under hot water until the leaves unfold.

Step 2

Remember this eliminates boiling! and this is the big secret reveal!

Step 3

Place the diced fresh tomatoes, rice, raw meats in a bowl and mix all together adding the herbs, spices except for bay leaves.

Step 4

In a large 5-quart Dutch oven place the tomato paste in the bottom of the pot add the wine, and sugar, to the, can to remove anything leftover paste.

Step 5

On a cutting board place one leaf at a time adding the filling to each one, roll up two sides to the middle then folding over the others making sure all four sides are covered and no filling is showing.

Step 6

You can fasten with a toothpick  (which I don't do) or carefully stack them fold seam side down in the Dutch oven (as I do) without using the toothpicks.

Step 7

The filling will stay in place seam side down.

Step 8

You can place a plate on top to keep them from moving and opening.

Step 9

After you have filled and folded each one and stacked with the fold down,  pour the crushed tomatoes over the top. Add water to fill to just cover the cabbage rolls.

Step 10

Sprinkle more garlic powder over the top of the sauce. Add the bay leaf.

Step 11

Bake or cook on top of the stove on low or in the Dutch oven covered with the top or piece of foil on 350-degree hot oven for around 2 1/2 hours or until the cabbage is soft and tender when pierced with a fork.

Step 12

Add more water if necessary and starts to dry out.

Step 13

Note you can't really overcook them so don't worry just keep liquid plentiful so they don't stick or burn.

Step 14

Serve with grating cheese on top.