My husband is not a big fan of cabbage rolls, and I am. So it’s no surprise that when I’m searching for something just a little bit different to serve for company, I make cabbage rolls.

This very simple, cook-it-all-in-one-pot recipe calls for using large cabbage leaves , and then spooning a filling into the middle of the leaves, which is then cooked with a sauce.

Classic Cabbage Rolls

1 pound ground beef

1 teaspoon dried basil

2 teaspoons dried parsley

2 red or green peppers, chopped fine

2 eggs

1 teaspoon salt

1/2 teaspoon garlic powder

1 teaspoon onion powder

3 cups cooked rice

Sauce:

5 cups tomato sauce

3 cups canned chopped tomatoes

1 onion, chopped fine

2 tablespoons sugar

1 tablespoon dried basil

Salt and pepper to taste

1 large head cabbage

Note: Two days before you’re ready to assemble the cabbage, core the cabbage head and place it in the freezer. Four hours before you’re ready to make the rolls, take the cabbage out of the freezer and let it thaw at room temperature. Separate the leaves and keep them refrigerated until you’re ready to get started. While the cabbage is thawing, make the sauce.

For sauce: In a bowl, combine the tomato sauce, tomatoes, onion, sugar and basil. Mix to combine and set aside. You can make the sauce up 2 days in advance.

For rolls: Preheat oven to 325 degrees. Grease a 9-by-13-inch baking pan or roasting pan. In a bowl, combine the beef, basil, parsley, pepper, egg, garlic powder, onion powder and rice. Mix to combine. Fill a leaf of cabbage with 2 to 3 tablespoons of the beef mixture and roll it up, egg roll style, folding the sides in and then rolling it up. Secure it with a toothpick if your prefer. Place it seam side down in the prepared pan and pour the sauce over the top. Bake covered for 1 hour, then remove the cover and cook for an additional 2 to 3 hours. Serves 6.

Turkey Stuffed Cabbage

1 to 1 1/2 pounds ground turkey (or chicken)

1/3 to 1/2 cup uncooked rice

1 egg, beaten

1 1/2 teaspoons salt

1/2 teaspoon pepper

8 large cabbage leaves

1 onion, thinly sliced

2 tablespoons butter or margarine, melted

10 3/4 ounce can tomato soup, undiluted

1 1/4 cups water

1/2 cup celery, chopped

1 tablespoon dried parsley

3 tablespoons white wine

1 teaspoon sugar

Blanch the cabbage leaves in boiling water for about 2 minutes or until pliable, rinse under cold water and dry with a towel. Set them aside.

In a bowl, combine the ground turkey, rice, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix to combine. Place 2 to 3 tablespoons of the meat mixture in center of each cabbage leaf; fold ends over, and roll it up egg roll style. Secure it with a toothpick if your prefer.

In a skillet, sauté the onion in the margarine or butter until they start to wilt but aren’t browning. Add the tomato soup, water, celery, parsley, wine, sugar, remaining salt and pepper, stirring to combine. Bring mixture to a boil, then reduce to a simmer. Cook for 10 minutes stirring occasionally. Place cabbage rolls in the tomato mixture; cover and simmer 1 1/2 to 2 hours. Serves 6 to 8.