1 small head cabbage, torn into small pieces
2 tablespoons olive oil
1 whole onion, cut into 1/2 inch pieces
1 pound carrots, cut into 1/4 inch pieces
2 cloves garlic, cut into 1/2 inch pieces
1 teaspoon dried sage
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried parsley, crushed
1 teaspoon dried oregano
1 tablespoon dried basil
1/4 teaspoon ground black pepper
In a large bowl, combine the olive oil, onion, carrots, garlic, sage, salt, pepper, parsley, oregano and basil. Mix together well and place mixture in a large resealable plastic bag. Seal bag and refrigerate overnight.
Meanwhile, to make stuffing: Stir together garlic, sage, salt, pepper, parsley, oregano and basil. Mix together and place stuffing mix in a resealable plastic bag. Seal bag and refrigerate overnight.
To make stuffing: In a large resealable plastic bag combine garlic mixture, herbs, oregano and basil. Mix together and place stuffed cabbage in bag. Seal bag and refrigerate overnight.
Remove stuffed cabbage from refrigerator and cut into 1/2 inch pieces. Flatten and shape filling into a 3/4 inch ruler shape. Smaller pieces are also okay.
Absolutely favourite sauce as per recipe. Easy to make and lingers well into the meal. Never seems to go -- Filthy, plain and ludicrously expensive.(should be plenty for a chef working remotely)
⭐ ⭐ ⭐ ⭐ ⭐