VEAL-STUFFED CABBAGE

Veal-Stuffed Cabbage image

Number Of Ingredients 14

16 leaves Savoy cabbage (large)
1 1/2 pounds boneless veal shoulder, cut into 2-inch pieces and well trimmed
1/2 red or yellow bell pepper, chopped
2 large eggs
3/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground nutmeg
1 1/2 teaspoons salt
Freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 cup fresh tomato,peeled, seeded, and chopped or chopped canned tomatoes
2 cups homemade Chicken Broth or Meat Broth (see Soups) or store-bought chicken or beef broth

Steps:

1 Bring a large pot of water to a boil. Add the cabbage leaves and cook until they are soft and flexible, about 2 minutes. Drain the cabbage and cool under running water. Pat the leaves dry and arrange them on a flat surface. 2 In a food processor, finely chop the veal. Add the bell pepper, eggs, cheese, parsley, nutmeg, and salt and pepper. Process until very fine. 3 Scoop 1/4 cup of the meat mixture into the center of each cabbage leaf. Fold the sides over the meat, then fold over the top and bottom to form a neat package. Seal lengthwise with a toothpick. 4 Place the flour in a shallow bowl. In a large skillet, melt the butter with the oil over medium heat. Roll the cabbage packages a few at a time in the flour, then place them in the pan. (Add just enough rolls to fit comfortably in the pan.) Brown on all sides about 10 minutes. Transfer them to a plate. Brown the remainder in the same way. 5 When all the rolls have been transferred to the plate, add the tomatoes and broth to the pan. Season with salt and pepper. Return the cabbage rolls to the pan. Partially cover and cook 40 minutes, turning the rolls once, after 20 minutes. 6 Transfer the rolls to a serving platter. (If the sauce is too thin, boil the sauce until thickened.) Spoon the sauce over the rolls and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves