• Antoinette

Spicy and Hot is how I Roll

Spicy Stuffed Cabbage Rolls


6-8 large cabbage leaves, par boiled

1 tbsp. olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 pound spicy Italian sausage

1 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. ground oregano

Pinch cayenne

1/2 tsp. Kosher salt

1/4 tsp. Freshly cracked black pepper

1 cup white rice, cooked

1 small egg, beaten

1/2 cup milk

1 (15 ounce) can tomato sauce

1 (15 ounce) can diced tomatoes (do not drain)

1/4 cup light brown sugar

1/4 cup white balsamic vinegar

1/4 cup water

1 tbsp. fresh cilantro or parsley leaves, chopped, for garnish


Preheat oven to 375 degrees F.

In a large skillet over medium heat, add 1 tbsp. of the olive oil. Add onion and cook until just tender, about 5-7 minutes. Add in garlic and sauté another 1-2 minutes. Transfer to large bowl and set aside. In same skillet add the Italian sausage and cook until no longer pink. Drain any excess grease and chili powder, cumin, oregano, cayenne, salt and pepper and stir until combined well. Add meat mixture to same bowl as onions.

Add cooked rice, beaten egg and milk to bowl and mix thoroughly.

In sauce pan over medium heat, combine the tomato sauce, diced tomatoes, brown sugar, balsamic vinegar and water. Simmer gently for about 10 minutes. Adjust seasoning to taste if needed. Remove from heat and set aside.

Spoon heaping amount of filling on a cabbage leaf and roll beginning at the stem end of the leave. Fold in sides as you loosely roll. Place seam side down in the baking pan. Continue filling all cabbage leaves and place in baking pan. Pour the tomato sauce over tops of cabbage leaves. Cover with aluminum foil. Bake covered for 45 mins. Remove foil and bake another 15 mins.

Garnish with fresh parsley or cilantro!

Enjoy! 😉

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