Stuffed Cabbage Rolls - cooking recipe

Ingredients

1 green cabbage, cored
1 tablespoon vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (28 ounce) can tomato sauce
1/4 cup light brown sugar
3 tablespoons red wine vinegar
salt and pepper
2 slices white bread, torn into pieces
1/2 cup milk
1 lb 85% lean ground beef
1/2 lb bratwurst, uncooked, casings removed

Preparation

Heat oven to 350. Place cabbage in bowl, wrapped with plastic wrap, and microwave until outer leaves are pliable and translucent, 3 to 6 minutes. Carefully remove outer leaves and set aside. Replace plastic and repeat until you have 15 to 17 large, intact leaves.
Heat oil in Dutch oven over medium-high heat until shimmering. Cook onion about 5 minutes. And garlic, ginger, cinnamon, and nutmeg and cook about 30 seconds. Transfer half of mixture to small bowl and reserve. Off heat, stir tomato sauce, sugar, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper into remaining mixture in Dutch oven.
Pulse bread and milk in food processor to form smooth paste. Add reserved onion mixture, beef, bratwurst, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and pulse to combine.
Using a sharp knife, trim tough ribs from cabbage leaves by making one slice down the length of the left and right side of each rib. Roll 2 tablespoons of meat mixture into each leaf and arrange seam-side-down in 9x13-inch baking dish. Pour sauce over rolls, cover with foil, and bake 45 minutes. Remove foil and bake 15 more minutes to slightly thicken sauce. Serve.