Cindy's Italian Style Stuffed Cabbages

These are great with crispy garlic bread and a small salad.

1. Large cabbage leaves trimmed washed and blanched in hot water for 5 minutes.
2. Remove from hot water and place on clean towel too cool.
3. The filling is bulk Italian sausage and 1 egg, Orzo pasta/rice (uncooked). I use 2 TBs. of Orzo per 1 stuffed cabbage. and just a little Italian bread crumb.
4. Mix well and use 3/4 c. measurement to make the proper size meat portion per serving.
5. Place the filling 2 inches from the edge of the cabbage leaf and roll up like a pocket, tucking edges in as you roll it up.
6. Secure with a toothpick and brown slightly in EVO just until cabbage starts to caramelize on both sides.
7. Cover the stuffed cabbages with your favorite store bought pasta sauce and 1 c. water. Pick any type, except sauce that has a meat flavor. Green pepper, onion, mushroom all work great.
8. Cook in crockpot or electric skillet or stove top. Just make sure you have a well fitting lid to cover while they simmer.
9. Last but not least... cover with 5 cheese Italian blend shredded cheese.
10. Cover again and simmer on low till cheese melts.