Spinach and Sausage Stuffed Cabbage

Spinach and Sausage Stuffed Cabbage

By Member Meghan Harwood

green cabbage leaves
1 pound hot Italian sausage, casing removed
1 yellow heirloom tomato, diced
1 cup fresh spinach, chopped
1 jar marinara sauce
½ – 1 cup shredded mozzarella cheese

Preheat oven to 375 degrees F.

Bring a large pot of water to a boil over high heat. Drop the cabbage leaves into the boiling water. Reduce heat to medium and boil leaves until they feel slightly tender (7-10 mins). Remove leaves from the pot and rinse with cold water.
Break the hot Italian sausage in bite size chunks and heat in a skillet over medium-high heat until browned.

Add in heirloom tomatoes and spinach and cook for a couple minutes. Remove pan from heat.
Spread half of the marinara sauce on the bottom of a baking dish.

Lay each cabbage leaf flat on the counter. Place some of the sausage filling in the center of the leaf. Fold the two long sides of the leaf towards the center. Then slowly begin rolling from the stem end. Place roll seam side down in the pan. Repeat with remaining leaves.

Spread the remaining marinara sauce over the cabbage rolls. Sprinkle with mozzarella. Cover the pan with foil. Bake for 25 minutes, then remove the foil and bake for another 20 minutes.