Stuffed Cabbage Rolls (Cavolo Ripieni)

Place the whole head of cabbage into a large white bowl.

Separate and peel the outer cabbage leaves, pulling them apart on a cutting board.

In a pan, sauté garlic and onion, then season with salt, black pepper, crushed red pepper, and paprika.

In a large bowl, combine ground beef, crumbled sausage, the sautéed garlic‑onion mixture, egg, grated Parmigiano‑Reggiano, chopped parsley, and (optional) rice; mix well.

Place a generous amount of the meat mixture onto each cabbage leaf, roll up tightly, and trim the thick core if needed.

Spread a thin layer of Martone Street Arrabbiata Calabrian Chili & Garlic sauce on the bottom of a baking dish.

Arrange the stuffed cabbage rolls seam‑side down in the dish and pour the remaining sauce over them.

Cover the dish and bake at 350°F (350°F) for about 1 hour and 15 minutes, until the cabbage is tender and the filling is cooked through.

Remove from the oven, drizzle with balsamic vinegar, and serve hot.