Recommended wine pairing: Benefizio
1/2 lb ground pork
1lb ground beef
1/4 cup minced parsley
2 Tbsp minced sage
2 cloves garlic, minced
1 medium sweet onion, chopped
1 cup uncooked rice
1/2 cup white wine
2 ? 15 oz cans crushed tomatoes
1 Tbsp minced basil
2/3 cup chicken broth
Preheat the oven to 350F.
Gently remove all the leaves from the cabbage head and put into a large immersible steamer. In a large pot bring 3 quarts of water to a boil. Gently drop the cabbage steamer into the water and cook for 3 minutes. Remove the steamer, drain and allow to cool.
In a large bowl combine the meats, sage, parsley, onion, garlic, rice and eggs. Mix well.
In a large oven-proof casserole dish spread out one can of crushed tomatoes and the wine. Lay cabbage leaves onto a clean surface then fill each with a handful of the meat mixture. Fold the sides of each onto itself and put each parcel seam side down in the casserole dish on top of the tomatoes.
Mix the basil into the other can of tomatoes and then pour it over the cabbage rolls. Cover the casserole and cook for 1 hour. If it is dry add 2/3 cup chicken broth. Remove the cover and cook for 20 more minutes.