Growing up, cabbage rolls were a monthly staple in my household. I still love them, and I always make a double batch because they freeze so well. You can use any type of ground meat in these rolls, and even a mix of pork and beef or veal, although I prefer to use ground veal itself. This dish is both delicious and filling and can be made a day in advance and reheated.
I often serve these rolls over mashed potatoes or cauliflower puree with a crisp green salad and some crusty Italian bread to soak up every last drop of delicious sauce.
Bon appetit!
Deborah Miles
Ingredients
1 1/2 pounds ground veal
1 large head of green cabbage
4 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced.
1 extra large egg
Salt and 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 extra virgin olive oil
Salt and pepper to taste
3 tablespoons finely chopped basil
A dash of red pepper flakes (optional)
1/4 cup fresh, chopped parsley
Instructions
- Heat the oil in a heavy saucepan over medium heat, and add the garlic.
- As soon as the garlic begins to cook, but before it starts to color, add the tomatoes.
- Turn the heat up to high, and as soon as the sauce begins to bubble, turn it back down to medium.
- Add the wine, and season with salt and pepper, and red pepper flakes if you’re using them, and basil.
- Cook for another 15 minutes, and then remove from heat.
- Cover the cabbage, leaving the leaves intact.
- Cover and cook in boiling water for 7 to 8 minutes.
- Remove from pot, and let cool.
- Heat the olive oil, and cook the onion until soft and translucent.
- Add the garlic and cook for a few more minutes.
- Add the veal, onion mixture, egg and rice or quinoa to a bowl.
- Season with salt, pepper and oregano.
- Remove the leaves, and cut the ribs from the leaves with a sharp knife.
- Place a mound (about 3 to 4 tablespoons) of the filling on the wide end of each cabbage leaf.
- Roll tightly to the other end, tucking in the sides as you roll.
- Place the rolls side by side in a large ovenproof casserole dish, and continue until you’ve used all the cabbage leaves.
- Pour sauce over rolls, cover and bake at 375 degrees F for 45 minutes.
- Remove the cover and cook for another 15 minutes.
- To serve, place a few rolls on individual plates, and drizzle some of the sauce over them.
- Sprinkle with chopped parsley.