4 teaspoons butter
2/3 cup chopped celery
2 cups shredded cabbage
1/2 cup chopped green peppers
1/3 cup chopped onions
4 teaspoons soy sauce
1 dash pepper, to taste
1. In a skillet, heat butter until bubbly and hot; add celery; cook for 1 minute.
2. Add cabbage, pepper and onion.
3. Continue frying until vegetables are tender-crisp (2 to 3 minutes).
4. Add soy sauce and pepper.
5. Stir well and cook 1 minute longer.
1 medium head of cabbage
12 oz. sweet Italian sausage links (casing removed)
4 oz. ground beef
1/3 cup uncooked rice
1/4 cup freshly grated parmesan cheese
2 tablespoon chopped fresh parsley
1/2 teaspoon fennel seeds (crushed)
1/4 teaspoon black pepper
1/2 cup water
1 teaspoon oil
2 garlic cloves (crushed)
1 can diced tomatoes
1 tablespoon tomato paste
1/2 cup chicken broth
In a 5qt. saucepan, heat 4qts. of water at high heat until boiling. Add in the cabbage head, cover, and let cook for 10 minutes. Transfer the cabbage to colander. When cool enough to handle, peel off tender outer leaves.
Repeat if necessary to obtain 12 leaves.
In a large bowl, combine sausage, meat, rice, parmesan cheese, parsley, fennel, pepper, and water. Mix until well blended.
Preheat oven to 400 degrees Fahrenheit. In an oven safe 12" skillet, heat oil over medium heat. Add garlic and cook for 30 seconds. Stir in tomatoes with their juice. Add tomato paste and broth. Heat until boiling then reduce heat and let simmer for 5 minutes.
Place cabbage leaves in 1/3 cup measuring cup and stuff with 1/4 cup meat filling. Fold leaf edge over filling. Trim overhang if necessary.
Arrange cabbage rolls with seam side down in the skillet with tomato sauce. Cover and bake until cooked through, 1 hour 20 minutes.