This fresh take on stuffed cabbage wraps flavorful Italian sausage and nutty wild rice in brightly colored leaves, while simmering them in a comforting sweet-and-sour sauce.
What You Get
Sweet Italian pork sausage
Cooked wild rice
What You'll Need
Salt and freshly ground pepper
Apple cider vinegar
Makes 4 servings
30 minutes active
1 hour total
Bring a large pot of salted water to a boil. Core and separate the leaves from the cabbage. Trim off any remaining tough pieces of core from the leaves. Chop ½ onion, reserving the rest for another use. Pick the parsley, toss the stems, and roughly chop the leaves.
Add the cabbage leaves to the boiling water and blanch until wilted, about 3 minutes. Drain and transfer the leaves to a sheet pan lined with towels.
In a large frying pan over medium heat, warm 1 tablespoon olive oil. Add half of the chopped onion and sauté until soft, 5 minutes. Add the crushed tomatoes, 2 tablespoons firmly packed brown sugar, and 2 tablespoons apple cider vinegar. Season with salt and pepper and simmer, stirring occasionally, until the flavors meld, 10 minutes.
Meanwhile, in a bowl, combine the sausage, ½ cup of the wild rice, 1 egg, the remaining onion, and most of the parsley, reserving a spoonful for sprinkling at the end. Mix with your hands to combine. Divide the filling into 9 portions, then gently form each one into a ball.
Wrap each ball of filling completely in cabbage leaves, overlapping 2 leaves as needed if they are too small (you may not use all the leaves). Place the stuffed cabbage seam-side down on a plate.
Place the stuffed cabbage seam-side down in a single layer in the sauce. Cover and simmer over medium-low heat until the sausage in the filling is no longer pink and the cabbage is very tender, 20 to 25 minutes.
Spoon some of the sauce onto plates and top with the stuffed cabbage. Sprinkle with the remaining parsley, grind with pepper, and serve warm.