stuffed cabbage rolls

I used the traditional cannonball cabbage. Most food designers use savoy. Any bountiful cabbage with bold big leaves will do just fine! This cabbage served two purposes. 

The large dark and medium green leaves served as the perfect wraps for stuffing. The inner lighter green and white cabbage leaves were cut into 1x1 inch squares for stir frying!

1-2 bold heads of cabbage
grain meat loaf mix (check recipe on blog), reduce recipe to 2 cups instead of three
pasta sauce
olive oil
Italian seasoning
salt
toothpicks

Carefully cut the base of the cabbage. This will make the leaves easier to peel away from the head. Place as many leaves as you'd need into a large pot of cold water. Bring the pot up to a fierce boil. Sprinkle 1 tablespoon of salt. Cover. Reduce heat to medium-low for 20-30 minutes. You don't need to over cook because the cabbage will continue to cook/bake in the oven.

Preheat oven to 350 degrees on Convection setting. Bake time 45 minutes.

Add four T of pasta sauce to your 2 cups of hydrated grain meat loaf mix. Remove your leaves and immerse into a cold water bowl bath. Spoon your grain meat mix into each leaf. Do not overfill. You want enough space to roll and tuck the edges without breaking the leaf or pushing out the filling. Pin your loose edges with a toothpick.

In the bottom of your baking pan(s) brush with olive oil and pour some of your pasta sauce. Place your rolls gently on top of the sauce. With a nylon basting brush or spoon, layer sauce on top of your rolls. Sprinkle with oil. Cover with foil and bake. Allow the rolls to rest covered for 10 minutes after baking.