Cabbage Rolls

It is a cop-out, I admit, to make cabbage rolls. It's basically a trade: I will eat this single cabbage leaf. in return, I expect a mouthful of meatloaf to be inside. To me, this can be a nice trade. Especially if the cabbage is tender and the meat is awesome.

These rolls achieved that.

The meat of the loaf was hot Italian sausage. some onion, carrot and panko for filling. The idea was to get some fennel in as well, but that did not happen.



The sauce was heirloom regular and cherry tomatoes, peeled, squeezed and cooked for an hour or so, along with the mirepoix of fennel, onion, carrot and garlic. I took a stick blender to the sauce, as not only were the fennel and carrot as you'd expect, but those heirloom tomatoes were quite sturdy!




The sauce got a bit thick and dry, and the filling a bit hard on the second day. But the flavor was spot on. Wonderful.