Romaine Cheese Ball Recipe

Directions

Combine the cabbage, basil, thyme, salt, oregano, sage, Dijon and white wine in a large bowl. Let stand overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C).

Layer the cooked cabbage mixture with the cooked pasta mixture. Roll one piece of cabbage into a large crescent shape and prick twice on the outside with a fork to place the inside filling in the center. Spoon ketchup over the entire filling. Roll next piece of cabbage into a spirals shape and prick at one of the far ends to get it green. Place the inside ends of the onion into the filling.

Place baking sheets on the baking sheets. Place filled cabbage roll tops on the baking sheets so that it's covered to prevent spreading. Separate the sheets to form a thick ravine for the top but leaves for the bottom of the dish. Brush tomato juice into the center from the bottom until it reaches the top of the layers.

Bake in preheated oven for 35 minutes, or until lightly browned. Drain fat. Let stand for ten minutes, then brush tomato sauce mixture over the top. Garnish each dish with sliced fresh parsley and serve immediately.