This Kaufmann 1 Cabbage Roll recipe will yield about 12 to 14 rolls.
1 large head of cabbage (cored)
1 to 2 Tbsp olive oil
1 medium onion (chopped)
3 gloves of garlic (minced)
1 cup shredded carrots
1 lb ground turkey
½ lb ground Italian sausage
½ cup cooked quinoa (optional, adds bulk to filling)
2 eggs (lightly beaten)
2 (24 oz) jars (Kaufmann friendly) marinara sauce (divided)
½ to 1 tsp salt (plus more for water)
¼ tsp ground black pepper
Preheat oven to 350℉.
Core cabbage, and remove outer leaves. Wash and set aside.
In a skillet, heat olive oil over medium heat. Sauté onion, garlic and carrots until tender. Set aside and let cool.
Fill a large pot with water and salt the water. Bring to a boil. Add cabbage head, cover and cook for 3 to 5 minutes.
Carefully lift the cabbage and let drain over pot. Start removing the cabbage leaves, they should come off easily. Lay leaves on paper towels to drain. If the layers become difficult to remove, return to pot and cook an additional 3 to 5 minutes more. Set aside about 12 to 14 leaves for making rolls. Take another 3 to 4 leaves and shred for filling, set aside.
In a large bowl, add shredded cabbage, turkey, sausage, quinoa (if using), eggs, sautéed vegetable mixture and ½ jar of marinara sauce, salt and pepper, mix until combined.
Pour about a cup of the marinara sauce to the bottom of a 13×9” baking dish.
Take cabbage leaves and fill in the center with meat mixture. Fold in sides of the leaves, then roll and place in baking dish seam side down. Repeat until done.
Cover with remaining marinara sauce.
Put baking dish on a baking sheet lined with foil. Bake for 1 to 1½ hours or until an instant-read thermometer, inserted in one of the rolls, registers 160 degrees.