1 Cup Of Chopped Onion
3 Tablespoons Of Unsalted Butter
3 Tablespoons Of Dry Red Wine
2 Cups Of Plum Tomatoes, Drained And Chopped
Pinch Of Sugar
1/4 Teaspoon Of Crumbled Rosemary
1/2 Teaspoon Of Dried Oregano, Crumbled
1 Pinch Of Hot Red Pepper Flakes
2 Tablespoons Of Balsamic Vinegar
2 Heads Of Cabbage, One Green And One Red
2 Cups Of Container Of Whole Milk Ricotta
1/2 Pound Of Whole Milk Mozzarella, Cut Into 1/4 Inch Dice
1 Egg, Beaten Lightly
2 Small Red Bell Peppers, Chopped
1 Cup Of Frozen Corn Kernels, Thawed And Patted Dry
1/2 Cup Of Thinly Sliced Scallions
1/4 Cup Of Parmesan Cheese
1/4 Cup Of Parsley, Chopped
Preheat the oven to 375 degrees Fahrenheit.
Melt one tablespoon of the butter into a saucepan over moderately low heat, and add chopped onions.
Cook until softened, add wine and simmer the mixture for 2 minutes.
Add sugar, tomatoes, balsamic vinegar, red pepper flakes, oregano, rosemary, salt and pepper.
Leave to simmer, stirring occasionally until thickened and the liquid is almost evaporated.
Bring 2 pots of water to a boil.
Using a sharp knife, cut a deep cone-shaped incision into the bottom of each cabbage.
Remove the cores.
Add red and green cabbages into each of the two pots.
Remove the leaves as they start to separate, patting them dry.
Remove the thick ribs from the leaves.
In a large bowl, mix together ricotta and mozzarella, cheese, parmesan, eggs, bell peppers, corn and scallions.
Spread a thick layer of the tomato sauce on the bottom of a 9 x 13 inch baking dish or each cabbage roll.
Keep aside the remaining tomato sauce.
Spoon 2 tablespoons of the cheese sauce into the top end of the leaves, tuck in the ends and roll.
Arrange rolls on top of the sauce.
Cover the baking dish with foil and bake in the middle of the oven for 50 minutes.
While hot, stir a little parsley into the remaining tomato sauce.
Pour it over the rolls.
Serve and enjoy
Yield: 6 Servings