Italian stuffed cabbage
You can use any combination of ground meat, including ground meat substitutes.
4 dishes
Component
1 head of cabbage put in the freezer overnight and then thawed (it’s easier to roll wilted leaves and eliminates the boiling step
Remove 8 leaves and place them on a kitchen towel.
tomato sauce
2 finely minced garlic cloves
1 teaspoon of salt
½ teaspoon dried Italian seasoning
2 minced fresh basil leaves
¼ teaspoon black pepper
1/4 teaspoon cayenne pepper
1 – 141/2 ounce can of chopped Italian tomatoes
filling
½ cup of water
2 cups meatball mixture (ground beef, pork and veal)
¼ cup finely chopped onion
1/2 cup Italian seasoned bread crumbs
Egg 1
salt to taste
directions
Mix the sauce ingredients in a medium bowl.
Place the filling ingredients in another bowl and mix well.
Cut the core from the bottom of each cabbage leaf.
Place ¼ cup of filling at the bottom of each cabbage leaf. Fold in the sides of the leaf and roll. Place the buns in a greased 8×8 inch pan. Pour the tomato sauce on the buns and cover the dish with foil.
Bake in a 350 degree oven for 30 minutes. Remove the foil and bake the buns for another 30 minutes.
Puree
Component
1 1/2 pounds dormant potatoes 1 ½ pounds Yukon Gold potatoes
2 garlic cloves
¼ cup salted butter at room temperature
1 cup milk, cream or sour cream
salt to taste
directions
Peel and quarter potatoes and place in a pot of cold water with salt.
Add garlic cloves and bring to a boil, cook uncovered for 15 minutes or until fork tender. filter well.
Heat milk on the stove (or in the microwave) until it is hot.
Add butter to the potatoes and start mashing. Pour warmed milk a little at a time using a potato masher to reach the desired texture.
Season with salt and pepper. Serve hot.
Posted by Jovina Coughlin in Beef, Cabbage, Healthy Italian Cooking, Pork, Potatoes, Sauces, Tomato, Veal
