Stuffed cabbage rolls in a rich vermouth and tomato sauce

1. Prepare the cabbage:  I removed 8 large leaves out of the green cabbage I grew in my garden. Because they’re organically grown they were huge, so I could halve them, but you might need a bit more depending on how big your cabbage is. Place the leaves in a large pot of boiling water. Cook for a few minutes until the leaves are tender enough to roll. Drain and set aside.
2. Make the filling: In a large bowl, combine the mince beef and sausage meat. Season with salt and pepper, I also added some fresh thyme and oregano from the garden.
3. Assemble the rolls: Place a spoonful or two of the filling onto each cabbage leaf and roll up tightly.
4. Make the sauce: In a large saucepan, heat two tablespoons of olive oil. Add the chopped onion and garlic, and cook until softened. Pour in the vermouth and let it simmer for a few minutes until reduced. Add the tin of chopped tomatoes and bring to a simmer for a good 20 minutes.
5. Cook the rolls: Place the stuffed cabbage rolls in the sauce, cover, and bake in an 180º C oven for 30-40 minutes, or until the sauce has thickened. Top with grated cheddar cheese and serve.

Bon Appétit!

Corinne

You can check out my other recipes here