Stuffed Cabbage was a favorite staple in my Polish Home, but the way my mom made them never was compatible to my diet, so I tweaked it a little and it still came out delicious. I hope you try this recipe and enjoy one of my favorite dishes from home.
1. Preheat oven to 350 degrees.
2. Take the cabbage and steam it for 15 minutes until it is soft enough to peel the leaves off. Once the cabbage is steamed, you can start peeling the leaves off, leave he outer leaves to use for the bottom of your casserole dish. so that the cabbage rolls don't burn. Once you peeled the leaves off, let them cool down and dry a bit.
3. To make your sauce - In a medium sauce pan, add the olive oil, garlic and onion and cook that until the onion is translucent, then add crushed tomatoes, some parsley and oregano (save some parsley and oregano for the filling), salt and pepper to taste. Let that simmer on low heat while you make the filling.
4. To make the filling - In a large mixing bowl, add ground beef, turkey, 2 eggs, the riced cauliflower, parsley, oregano, 1/2 cup of the tomato sauce, and salt and pepper to taste. Mix it well with your hands to blend it evenly.
5. To make the cabbage rolls - Prepare a large casserole dish, layer the outer leaves along the bottom of the dish. Start stuffing your leaves, take a leaf, lay it curved side up and add a small handful of filling and roll them up tight like you would a wrap or a burrito and place them in dish. Once all the cabbage rolls are stuffed and placed in your dish, pour the tomato mixture into the casserole dish (you can leave some sauce to use as a topping) and cover with foil and bake at 350 degrees for one hour.