A baking-dish of cabbage rolls right before it was put into the oven

Ever notice how much garden real-estate cabbages take up before they eventually form heads? Marilyn suggests making cabbage rolls with some of the large outer leaves and guarantees that it is not hard to do at all. Here’s her recipe:

2 or 3 large outer cabbage leaves per person, blanched for 2 minutes in rapidly boiling salted water and cooled (can be done the day before)

1 recipe cabbage-roll stuffing (see below, can be made the day before but be sure to warm it up before assembling the rolls)

1 recipe tomato sauce (see below, can be made the day before)

Assembly:

Trim no more than an inch off the big center rib where the leaf was attached to the plant and spread leaf out on smooth surface. Made sure the stuffing is warm (otherwise it will take forever to bake) and place a generous 1/4 cup in the lower center of the leaf. Fold the leaf over the stuffing on each side, then roll up from the bottom of the leaf. As they are assembled, place rolls side-by-side in a backing dish. Leftover leaves can be rolled up and used to fill in spaces. Cover with tomato sauce and bake in 350 degree oven until hot and bubbly. Serve with lots of grated parmesan or romano cheese.

Stuffing:

Ground beef, or a mixture of ground beef, lamb and pork

Chopped onion

Garlic

Cooked rice or, as Marilyn suggests, cooked barley or other whole grain

Raw egg

Herbs or spices to taste (cumin is always good, as is fresh chopped rosemary, thyme or sage)

Saute onions in a little oil, then add garlic and ground meat and the cumin or other dried spices if using. Cook until the meat loses its red color, then fold in the rice/barley. Pour lightly beated egg into the mixture and add chopped fresh herbs (if using) and salt/pepper to taste.

Tomato Sauce: 

Several cans of whole tomatoes

1/2 head of garlic (or more), cloves separated, peeled and chopped in 3 or 4 large pieces

Olive oil

Dried crushed rosemary (optional)

Red Wine (optional)

Gently heat 3 or 4 tablespoons of olive oil in a large pot, then add garlic and let it gently sizzle until it starts to turn golden. Add the crushed rosemary if using, then immediately start fishing tomatoes out of the cans and, holding them over the pot, squeeze lightly in your hand to make large chunks. I usually don’t add all the juice because I want a chunky sauce. Add wine if using and let simmer slowly for about 20 minutes till it starts to thicken.