Our Favorite Cabbage Rolls

Yield: 4 serving 

FOR THE CABBAGE ROLLS: 

• 1 pound yukon gold potatoes, cooked peeled, riced, and cooled 
• 1 cup Beecher’s Flagship cheddar, grated   
• ¼ cup soft butter 
• ¼ cup chives, chopped 
• 10 large savoy cabbage leaves, cooked and trimmed thick rib parts 
• 1 tablespoon 'Rub with Love' Veggie Rub

FOR THE TOMATO SAUCE: 

• 3½ tablespoons extra virgin olive oil 
• ¼ cup garlic, minced 
• 28 ounce can tomato, peeled whole tomatoes 
• 2 teaspoons kosher salt 
• ½ teaspoon ground black pepper 
• 1¼ teaspoons tomato paste 

FOR THE ZUCCHINI RELISH:

• 1 cup zucchini, cut into matchsticks 
• 2 tablespoons basil, chiffonade  
• 1 tablespoon lemon pressed olive oil 
• 1 teaspoon Banyuls vinegar 
• Salt and pepper to taste 

For the Filling: Combined cooked potatoes, cheese, butter, chives, salt, pepper and Veggie Rub."

Form the Cabbage Rolls: Lay out a couple of cabbage leaves at a time, scoop ¼ cup per leaf. Fold in the sides and roll the cabbage up.  

Cook the Cabbage Rolls: Put cabbage rolls in a casserole pan, cover with parchment and foil and bake at 350F for 50 minutes. 

For the Tomato Sauce: Heat up a medium sauce pot over medium heat.  Add EVOO and garlic, sauté until garlic is fragrant and a little brown, but not burnt. Add tomatoes, salt, black pepper, and tomato paste.  Once the mixture starts bubbling, reduce heat down to medium-low or even low and cook for about an hour, stir occasionally.  After an hour, blend the mixture with an immersion blender, blender, or food processor. 

For the Zucchini Relish: Toss everything together in a small mixing bowl right before serving, season with salt and pepper. 

For Plating: A little amount of tomato sauce on a side of a plate and put some zucchini relish on the tomato sauce. Serve with hot cabbage rolls.