Sausage Cabbage Rolls

Ingredients

• 2 small savoy cabbages, 3 lb
• 1 tbsp (15 mL) extra-virgin olive oil
• 1 cup (250 mL) finely chopped onions
• 1 cup (250 mL) finely chopped carrots
• 1 clove garlic, minced
• 2 bay leaves
• 1/4 tsp (1 mL) hot pepper flakes
• 2 cups (500 mL) chicken stock
• 1 can (28 oz/796 mL) ground tomatoes
• 1/4 cup (50 mL) chopped fresh parsley
• 2 tbsp (25 mL) grated Parmesan cheese

Sausage Filling

• 2 lb (907 g) Italian sausages, casings removed
• 1 cup (250 mL) dry white wine or chicken stock
• 2 eggs
• 1-1/4 cups (300 mL) shredded Edam cheese or Gouda cheese
• 1/4 cup (50 mL) dry breadcrumbs
• 2 tbsp (25 mL) chopped fresh sage

Preparation

1. With sharp knife, remove core from each cabbage. In large pot of boiling salted water, blanch cabbage until leaves are softened, 5 to 8 minutes. Remove and chill under cold water.
2. Working from core end, carefully pull 10 leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes and chilling again when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.
3. Meanwhile, in saucepan, heat oil over medium heat; cook onions, carrot, garlic, bay leaves and hot pepper flakes until onions are softened, about 5 minutes. Add stock and tomatoes; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Discard bay leaves. Stir in 2 tbsp (25 mL) of the parsley. Spread 1/2 cup (125 mL) in 13- x 9-inch (3 L) glass baking dish.

Sausage Filling

1. Meanwhile, in skillet, brown sausage over medium-high heat, breaking up with fork. Drain off fat. Add wine; cook until evaporated, about 10 minutes. Transfer to large bowl; let cool.
2. In small bowl, whisk eggs. Add to sausage along with Edam cheese, bread crumbs and sage; stir until combined. Spoon 2 tbsp (25 mL) onto centre of each of the 20 reserved cabbage leaves; fold 1 end and sides over filling and roll up. Arrange rolls, seam side down, in pan; top with remaining sauce. Top with reserved cabbage leaves to prevent scorching.
3. Cover with foil; bake in 350°F (180°C) oven until cabbage is tender, about 2 hours. Discard cabbage-leaf cover. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap and refrigerate for up to 1 day. Reheat for 1 hour.) Sprinkle with Parmesan cheese and remaining parsley