This dish is both tasty and filling and can be made the day before and reheated. You can vary the meat used in the filling, and substitute ground beef, chicken, or sausage meat removed from the casings instead of the veal.
Deborah Mele 2011
Veal Stuffed Cabbage
Cabbage rolls, Italian style.
- 1 1/2 Pounds Ground Veal
- 1 Large Head Green Cabbage
- 4 Tablespoons Olive Oil
- 1 Cup Minced Onion
- 2 Cloves Garlic, Minced
- 1 Pound Spinach, Washed, Trimmed, Steamed And Chopped
- 1 Extra Large Egg
- Salt & Pepper
- 1 Teaspoon Oregano
- 1 Cup Rice, Cooked
- 3 Cups Imported Diced Italian Tomatoes
- 1 Cup Dry White Wine
- 2 Cloves Garlic, Finely Minced
- 2 Tablespoons Extra Virgin Olive Oil
- Salt & Pepper To Taste
- 3 Tablespoons Finely Chopped Basil
- Dash Of Red Pepper Flakes (Optional)
- 1/2 Cup Fresh, Chopped Parsley
- Heat the oil in a heavy saucepan over medium heat, and add the garlic.
- As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes.
- Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium.
- Add the wine, and season with salt and pepper, and red pepper flakes if you are using them, and add the basil.
- Cook for another 15 minutes, and then remove from the heat.
- Core the cabbage, leaving the leaves intact.
- Cook in boiling water to cover for 7 to 8 minutes.
- Remove from the pot, and let cool.
- Heat the olive oil, and cook the onions until soft and translucent.
- Add the garlic and cook a few more minutes.
- In a bowl, add the veal, chopped spinach, onion mixture, egg and rice.
- Season with the salt, pepper, and oregano.
- Remove the leaves, and trim the ribs from the leaves with a sharp knife.
- Place a mound of the filling (about 3 to 4 tablespoons) on the wide end of each cabbage leaf.
- Roll up towards the other end firmly, tucking in the sides as you roll.
- Place the rolls side by side in a large oven-proof casserole dish, and continue until you have used up all of the cabbage leaves.
- Pour the sauce over the rolls, cover, and bake at 375 degrees F. for 45 minutes.
- Remove the cover and cook another 15 minutes.
- To serve, place a couple of rolls on individual plates, and spoon over them a little sauce.
- Sprinkle with the chopped parsley.