Rising up, cabbage rolls have been a month-to-month staple in my house. I nonetheless love them, and I at all times make a double batch since they freeze so properly. You need to use any sort of floor meat in these rolls, and even a mixture of pork and beef or veal though I desire utilizing floor veal myself. This dish is each tasty and filling and could be made the day earlier than and reheated.
I usually serve these rolls on high of mashed potatoes or cauliflower puree alongwith a crisp inexperienced salad and a few crusty Italian bread to sop up each final drop of the scrumptious sauce.
Buon Appetito!
Deborah Mele
Elements
- 1 1/2 Kilos Floor Veal
- 1 Giant Head Inexperienced Cabbage
- 4 Tablespoons Olive Oil
- 1 Cup Minced Onion
- 2 Cloves Garlic, Minced
- 1 Additional Giant Egg
- Salt & Pepper
- 1 Teaspoon Oregano
- 1 Cup Quinoa or Rice, Cooked
Sauce:
- 4 Cups Imported Diced Italian Tomatoes
- 1 Cup Dry White Wine
- 2 Cloves Garlic, Finely Minced
- 2 Tablespoons Additional Virgin Olive Oil
- Salt & Pepper To Style
- 3 Tablespoons Finely Chopped Basil
- Sprint Of Purple Pepper Flakes (Elective)
- 1/4 Cup Recent, Chopped Parsley
Directions
- Warmth the oil in a heavy saucepan over medium warmth, and add the garlic.
- As quickly because the garlic begins to sizzle, however earlier than it takes on colour, add the tomatoes.
- Flip the warmth to excessive, and as quickly because the sauce begins to bubble, flip again all the way down to medium.
- Add the wine, and season with salt and pepper, and purple pepper flakes if you’re utilizing them, and add the basil.
- Prepare dinner for one more quarter-hour, after which take away from the warmth.
- Core the cabbage, leaving the leaves intact.
- Prepare dinner in boiling water to cowl for 7 to eight minutes.
- Take away from the pot, and let cool.
- Warmth the olive oil, and cook dinner the onions till mushy and translucent.
- Add the garlic and cook dinner just a few extra minutes.
- In a bowl, add the veal, onion combination, egg and rice or quinoa.
- Season with the salt, pepper, and oregano.
- Take away the leaves, and trim the ribs from the leaves with a pointy knife.
- Place a mound of the filling (about 3 to 4 tablespoons) on the extensive finish of every cabbage leaf.
- Roll up in direction of the opposite finish firmly, tucking within the sides as you roll.
- Place the rolls facet by facet in a big oven-proof casserole dish, and proceed till you’ve used up all the cabbage leaves.
- Pour the sauce over the rolls, cowl, and bake at 375 levels F. for 45 minutes.
- Take away the duvet and cook dinner one other quarter-hour.
- To serve, place a few rolls on particular person plates, and spoon over them a bit sauce.
- Sprinkle with the chopped parsley.
