Growing up, cabbage rolls were a monthly staple in my home. I still love them, and I always make a double batch since they freeze so well. You can use any type of ground meat in these rolls, and even a combination of pork and beef or veal although I prefer using ground veal myself. This dish is both tasty and filling and can be made the day before and reheated.
I often serve these rolls on top of mashed potatoes or cauliflower puree alongwith a crisp green salad and some crusty Italian bread to sop up every last drop of the delicious sauce.
Deborah Mele 2020
- 1 1/2 Pounds Ground Veal
- 1 Large Head Green Cabbage
- 4 Tablespoons Olive Oil
- 1 Cup Minced Onion
- 2 Cloves Garlic, Minced
- 1 Extra Large Egg
- Salt & Pepper
- 1 Teaspoon Oregano
- 1 Cup Quinoa or Rice, Cooked
- 4 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)
- 1/4 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, onion mixture, egg and rice or quinoa.
- 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.