SAUSAGE STUFFED FERMENTED CABBAGE LEAVES WITH RED PEPPER & TOMATO SAUCE

Makes 8
Prep Time: 15 min
Cooking Time: 45 min
 

Ingredients
1 pound beef, pork, lamb, chicken, or turkey; ground
½ yellow onion, diced
¼ cup parsley and oregano, chopped
1 clove garlic, minced
1 Tbsp toasted, freshly ground coriander
2 tsp sea salt
1 tsp freshly ground black pepper
1 32 oz. jar HEX Ferments fermented cabbage leaves
2 cups Red pepper and tomato Sauce (Recipe below)
 
To make the sausage, mix first 7 ingredients together until well distributed throughout meat. Place one cabbage leaf on a flat surface. Place ¼ cup of the sausage mixture into center of cabbage leaf. Fold both sides over sausage, then grab the bottom end of the cabbage leaf and roll away from you until completely closed. Repeat with remaining cabbage leaves and sausage. Heat a skillet with olive oil and place cabbage rolls seam-side down in pan. Cook, rotating cabbage rolls every few minutes, until sausage is cooked through. Times will vary depending on protein of choice. Serve with roasted pepper and tomato sauce and fresh herbs.
 
Red Pepper & Tomato Sauce
4 Tbsp olive oil
2 pounds Tomatoes, large diced
1 pound red peppers, stems removed and diced
2 garlic cloves, minced
1 onion, diced
Sea Salt
 
Heat oil in a large skillet or sauce pan over medium-high heat. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are translucent. Add red peppers and cook until softened. Add garlic and cook for one minute to release fragrance before adding tomatoes. Add tomatoes and more salt, bring to a simmer and cook for 30 minutes, stirring occasionally, until sauce has thickened. You can serve the sauce as is, or for a more refined sauce puree in a blender or pass through a food mill, then strain the sauce through a fine mesh sieve to remove any seeds. Serve warm with sausage stuffed cabbage rolls.
 

Quick Cabbage Leaf Snack Ideas:
 
HEX whole fermented cabbage leaves are a great vehicle for a quick and nourishing snack any time of day. Fill them with a spreadable cheese (or non-dairy alternative) and sliced, fresh vegetables. Make a quick dipping sauce with your favorite ingredients, like a spicy peanut sauce or yogurt tzatziki. The cabbage leaves taste great with almost anything you have on hand rolled into them. Alternatively, slice the leaves into thin strips and sauté into scrambled eggs or an omelet. Toss slivers in a bean and vegetable salad or use a whole cabbage leaf to add complex flavor and texture to a sandwich.