Cabbage Rolls with Italian Sausage
8 cabbage leaves
1 T lard or bacon grease
1 small onion, diced
1 egg, beaten
1 lb Italian Sausage, casing removed
2 cups tomato sauce
1 T Worcestershire sauce
1 T coconut crystals or brown sugar
salt and pepper
1. Fill a large saucepan with water and heat to a gentle boil. Place cabbage leaves, two at a time, into hot water and blanch for 1-2 minutes until softened. Leaves will turn bright green. Remove to a paper towel and repeat until all the leaves have been blanched. Set aside.
2. In a large skillet, heat lard over medium heat. Add onion and saute until softened, about 5 minutes. Transfer onions to a large bowl and stir in egg. Add sausage and mix until thoroughly combined.
3. Place the cabbage leaf so the thickest part of the stem is closest to you and the natural curve of the leaf makes a bowl. Place about 1/4 cup of the meat mixture on the leaf, then gently roll up, folding over the sides as if wrapping a present. Secure with a toothpick. Set aside. Repeat with remaining leaves.
4. Return the skillet to the heat. Add tomato sauce, Worcestershire sauce, and brown sugar, stirring to combine. Gently place cabbage rolls into skillet, spooning some tomato sauce on top. Cover with a lid, reduce heat to low and cook until cooked through, about 30-40 minutes. Salt and pepper to taste. Serve.
1 T lard or bacon grease
1 small onion, diced
1 egg, beaten
1 lb Italian Sausage, casing removed
2 cups tomato sauce
1 T Worcestershire sauce
1 T coconut crystals or brown sugar
salt and pepper
1. Fill a large saucepan with water and heat to a gentle boil. Place cabbage leaves, two at a time, into hot water and blanch for 1-2 minutes until softened. Leaves will turn bright green. Remove to a paper towel and repeat until all the leaves have been blanched. Set aside.
2. In a large skillet, heat lard over medium heat. Add onion and saute until softened, about 5 minutes. Transfer onions to a large bowl and stir in egg. Add sausage and mix until thoroughly combined.
3. Place the cabbage leaf so the thickest part of the stem is closest to you and the natural curve of the leaf makes a bowl. Place about 1/4 cup of the meat mixture on the leaf, then gently roll up, folding over the sides as if wrapping a present. Secure with a toothpick. Set aside. Repeat with remaining leaves.
4. Return the skillet to the heat. Add tomato sauce, Worcestershire sauce, and brown sugar, stirring to combine. Gently place cabbage rolls into skillet, spooning some tomato sauce on top. Cover with a lid, reduce heat to low and cook until cooked through, about 30-40 minutes. Salt and pepper to taste. Serve.