Chi Mangia Bene, Vive Bene


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Cabbage Rolls

YIELD: 6 servings

1 large head cabbage, cored
3 tablespoons olive oil, divided
1 onion, finely chopped
1 carrot, peeled and finely chopped
4 cloves garlic, minced
3 ounces Parmesan cheese, freshly grated, divided
1 cup cooked brown rice
1 tablespoon lemon zest
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¾ pound ground beef (85-90% lean)
1 large egg, well beaten
1 jar COSTANTINO'S KITCHEN TOMATO BASIL PASTA SAUCE


Preheat oven to 350° F. Cook whole head of cabbage in large pot of boiling water for 2 minutes. Remove outer leaves and set aside. Return cabbage to boiling water and repeat until you have 12 leaves. Finely chop remaining cabbage.

Cook onion in oil over medium low heat, stirring occasionally for about 5 minutes. Add 2 cups of the chopped cabbage, carrot and garlic; cook an additional 4 minutes. Remove from heat and cool slightly.

Add 2 ounces Parmesan, rice, lemon zest, salt, pepper, beef and egg. Mix well.

Spread a thin layer of pasta sauce in the bottom of a 13x9 pan. Place 1/2 cup meat mixture in the center of each cabbage leaf. Starting at the core end, roll into a tight log, tucking in sides as you go. Place roll in baking dish, seam side down. Repeat with remaining leaves. Top with remaining pasta sauce. Cover with aluminum foil and bake for 45 minutes. Uncover, sprinkle with remaining cheese and serve hot.


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