Holy shart, makeup is expensive. I decided to splurge a little for our wedding since I’m doing my own makeup and hair, and daaaaayuuuuum, checkout was tough. I wonder what the mark up is on makeup. It might as well be called markup. HA! I’m funny.
I’m ready to get the hell out of Colorado right now. I need a little bit of a reboot. After the last snow storm that brought the heaviest snow EVER, our backyard is complete mud after being dug up for a new sewer line. And half of our chain link fence is missing from bringing a tractor in the backyard. And we also removed all the bushes that use to be in our backyard, so all the neighbors around us can see in. Which really creeps me out, especially since I work from home every day. Luckily our fence goes up next week just in time for us to leave for Jamaica. Perrrrrfect. I really hope that the Jamaica air just washes all of my adult worries away for a week.
I’m even having really terrible vivid dreams. Last night, one of my close friends died in my dream. I woke up sobbing. I even woke my fiancé up from my sleep crying. Is that a thing? Sleep crying? If it is, it’s f*cked up. After so many things going wrong, I think I have this deep fear of things getting worse and worse when we are out of town. How do I knock that off?! The last thing I want to be worrying about is Colorado when I’m in Jamaica. Knock it off, Juli!!!
Ok, let’s talk about these cabbage rolls, because they bring happiness to the world. Not sobbing. Cabbage rolls is an ugly name. But pizza cabbage burritos sounds worse. But that’s what these adorable little guys are. They’re little burritos, in pizza flavor, that are just the best. For real. Don’t question making these. Just do it. And enjoy a burrito again.
- 1 head of cabbage
- ½ cauliflower, riced (about 2 cups riced)
- ½ red bell pepper, minced
- ½ yellow onion, minced
- 3 garlic cloves, minced
- 1½ pound spicy italian sausage
- 2 tablespoons olive oil
- 1 small white onion, minced
- 2 cloves garlic, minced
- 2 tablespoons minced sun-dried tomatoes in oil
- 1 (6-ounce) can tomato paste
- 1 cup water
- 3 tablespoons minced fresh basil
- 2 teaspoons dried oregano
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- Preheat oven to 350 degrees.
- Place a large pot of water over medium heat and cover to bring pot to boil. Peel off 10-12 leaves from the head of cabbage and place in water for about 3-4 minutes, until soft and pliable. Place the blanched cabbage leaves in a colander to drain off excess water and cool to touch.
- Grease a 8x8 baking dish. In a large bowl, mix together cauliflower, pepper, onion, garlic, and italian sausage until combine. Scoop about ¼-1/3 cup of the mixture into each of the cabbage leaves. Fold in two sides, then roll (like a burrito). Place fold side down in a baking sheet. Repeat with the rest of the meat and leaves. If you have leftover meat, press it into the crevices between the cabbage rolls.
- To make pizza sauce, heat the olive oil in a medium sauté pan over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes. Add the sun-dried tomatoes and sauté for about 2 minutes, until fragrant. Add the remaining ingredients and bring to a low boil. Reduce the heat to low and allow to thicken for about 10 minutes.
- Once thickened, pour pizza sauce on top of cabbage rolls. Cover with foil and bake for 1 hour and 15 minutes.
- Then eat it up, buttercup!