Yields: 6-8 servings

Ingredients:

• 8 oz. Buholzer Brothers Brick Cheese, shredded
• 1 package Cremini Mushrooms, sliced
• 1 Napa Cabbage head
• 1 lb. mild Italian Sausage
• 1, 15 oz. can Diced Tomatoes, any seasoning
• Salt to taste
• Fresh Parsley to garnish

Directions:

1. Heat oven to 375 degrees F.
2. Heat a pot to a rolling boil. Chop bottom of cabbage off, and remove outside leaves that are rougher in condition. Select the best leaves for cooking.
3. Put ice water in a large bowl. Set near the frying pan.
4. Submerge a couple leaves at a time into frying pan for 30-45 seconds, and then put directly into ice bath for 20-30 seconds. Place on onto dry cutting board and pat dry with paper towel. Cook remaining cabbage leaves.
5. Heat frying pan over medium-high heat. Add a dollop of oil and coat all sides of pan. Add sausage to pan and brown. Add pinch of salt.
6. Once sausage is fully cooked, remove from pan and place on baking sheet, and put into fridge to cool off. Cook mushrooms in frying pan; add pinch of salt. Once soft, add mushrooms to sausage to cool in fridge. Using the same pan, put can of tomatoes into the pan to warm on low heat.
7. Remove mushrooms and sausage from fridge and add 6oz of brick cheese. Place meat mixture onto cabbage leaves and roll up like a burrito. Lay cabbage rolls side by side into 9”x9” baking dish. Scoop tomatoes on top of each roll, and top with remaining brick cheese.
8. Place baking dish into oven for 20 minutes. Once done, remove from oven, and garnish with fresh parsley.

Recipe courtesy of chef Ryan Boughton.