A couple of months ago, a good friend and I were reminiscing about food our mothers used to make. I was salivating over memories of my mom's cabbage rolls . . . which she didn't have a recipe for, nor did I ever watch her closely enough when she prepared them to replicate the procedure. My loss. Sigh.
Anyway, C said that she frequently makes a dish that reminds her a lot of cabbage rolls but is much simpler and can easily be whipped up for a quick dinner provided you have leftover spaghetti sauce to use.
Set your spaghetti sauce heating over a low flame while you prepare the rest of the ingredients. I suppose you could use a marinara sauce or vegetarian sauce but I'm sure the flavor is more like cabbage rolls if you have some form of meat in the sauce.
Finely shred as much cabbage as you'll need to feed those gathered around your table.
Saute the cabbage in a nice amount of butter. I like to add a sprinkling of fennel seeds (I love fennel) but caraway seeds would be good, too. Salt and pepper the cabbage when it's cooked.
Grate some fresh Parmesan cheese for use as a top garnish. (Fresh really is better!)
Put cooked cabbage on plate, ladle on some sauce, and top with a nice garnish of Parmesan.
It really does remind one of authentic cabbage rolls. And so much easier! Mmmm, wouldn't some garlic cheese bread and a glass of Chianti go well with this?
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