Cabbage Rolls

 Ingredients

• Tbsp. canola oil
• 1 small (about 6 oz.) yellow onion, chopped (1 1/4 cups)
• 1 small (about 6 oz.) red bell pepper, finely chopped (1 cup)
• 1 large (about 2 oz.) celery stalk, finely chopped (1/2 cup)
• 1 Tbsp. minced garlic
• 2 cups beef stock
• 1 Tbsp. tomato paste
• 1 (15-oz.) can crushed tomatoes
• 3 tsp. Creole seasoning, divided
• Woozie to taste
• ACV
• 1 (2-lb.) head cabbage, cored
• 8 oz. ground pork sausage
• 8 oz. 90/10 lean ground beef
• 1 large egg, beaten
• 1 cup cooked long-grain white rice (or cauli rice)
• Finely chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 375°F. Heat oil in a Dutch oven over medium-high. Add onion, bell pepper, and celery; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in stock, tomato paste, tomatoes, and 2 teaspoons of the Creole seasoning; bring to a boil over medium-high. Reduce to a simmer over medium-low, and cook, uncovered and stirring occasionally, until sauce is thickened slightly and flavors have melded, 12 to 15 minutes. Remove sauce from heat, and set aside.
2. Place cabbage in another large pot, cored side up, and fill with water to cover cabbage by 2 to 3 inches; bring to a boil over high. Reduce heat to medium to maintain a simmer, and cook until cabbage leaves are softened, about 5 minutes. Using tongs, transfer cabbage to a cutting board. Remove the 10 largest leaves; place on paper towels, and pat dry, reserving remaining leaves for another use. Cut out and discard ribs of leaves, leaving a “V” shape slit. Set cabbage leaves aside.
3. Place sausage, beef, egg, rice, 1/2 cup of the tomato sauce, and remaining 1 teaspoon Creole seasoning in a medium bowl; mix gently with clean hands or a fork until incorporated.
4. Evenly portion out filling into centers of cabbage leaves (about a heaping 1/4 cup per leaf). Shape each filling into a log (about 3 inches long and 1 inch wide). Starting at the base of each leaf where you cut the “V”, fold end of leaf over filling, then fold in sides. Roll each leaf like a burrito into a tight cylinder.
5. Place cabbage rolls in 2 side-by-side rows (5 rolls in each row) in a 13- x 9-inch baking dish.
6. Top cabbage rolls evenly with remaining 3 1/2 cups tomato sauce. Cover tightly with aluminum foil. Bake in preheated oven until cabbage can be cut with a spoon, about 1 hour, 30 minutes. Let cool 15 minutes. Garnish with parsley before serving.