- 1 - 2 heads cabbage, cored and scalded in hot water until soft and easy to separate
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 lb. mild Farm Chicks pork sausage (or a sausage of your choosing, spice level depends upon your taste) If you do not have any sausage you may create your own seasoning, see Farm Chicks Produce Pork Seasoning Blend. For this recipe you would use 2 teaspoons
- 2 cups cooked Basmati or Jasmine rice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 egg
Preheat the oven to 350 degrees F.
- Boil a pot of water large enough for 1 head cabbage. Separate the cabbage leaves and remove the hard spine from each leaf. Boil the leaves for 5 minutes and remove with tongs. Spread on paper towels and pat dry. Set aside.
- To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and and simmer, stirring occasionally, for 5 minutes. Combine cream and ¼ c. flour, whisk together and gradually add to tomato mixture. Add the wine and sugar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning to taste.
- Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. In a large bowl, combine the beef, pork, sausage, rice, Farm Chicks seasoning Blend, salt, pepper, egg.. Mix well with a heavy wooden spoon or your hands.
- One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a layer on the sauce in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour the remaining sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours. Remove from the oven and serve the rolls with the sauce spooned over the top.