Cajolo ripiendo -- stuffed cabbage

1 Servings

Ingredients

Quantity Ingredient
1 large Green cabbage
1½ pounds Ground turkey
½ cup Resh bread crumbs; plus 1/4C
2 bunches Italian parsley; finely chopped to yield 1/2 C
½ medium Red onion; finely chopped
10 Sage leaves; finely chopped
1 teaspoon Salt
2 teaspoons Freshly ground black pepper
3 Eggs
2 cups Basic tomato sauce
½ cup Dry white wine

Directions

Preheat oven to 375 degrees.

Remove whole leaves from cabbage to yield 20 large leaves and plunge into boiling water. Cook until soft enough to fold, about 4 to 5 minutes. Drain and rinse with cool water and lay out on clean kitchen towel to continue cooling.

Meanwhile, in a large mixing bowl, place ground turkey, ½ cup bread crumbs, ¼ cup parsley, red onion, sage, salt, pepper and eggs and mix well with hands. Lay out cabbage leaves on cutting board on counter and place a medium handful of turkey mixture in lower center of each leaf. Fold lateral sides inward and roll from base to form a closed pocket out of each stuffed leaf. In an oven-proof casserole, large enough to just hold all cabbage rolls, place half the tomato sauce and all the white wine. Lay cabbage rolls on top of sauce until covered with one layer. Spoon remaining sauce over and bake 1 hour. Remove and sprinkle with remaining bread crumbs and parsley. Serve immediately. Yield: 4 servings

Recipe by: Molto Mario

Posted to MC-Recipe Digest V1 #1025 by Nancy Berry <nlberry@...> on Jan 20, 1998

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