Growing up, cabbage rolls were a monthly staple in my house. I still love them and always make a double batch because 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 to use ground beef. This dish is tasty and filling and can be prepared the day before and reheated.
I often serve these rolls over mashed potatoes or cauliflower puree along with a crisp green salad and crusty Italian bread to soak up every last drop of the delicious sauce.
Enjoy your meal!
Debora Mele
Ingredients
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1 1/2 pounds ground veal
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1 large-headed green cabbage
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4 tablespoons of olive oil
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1 cup chopped onion
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2 cloves of garlic minced
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1 extra large egg
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Salt and pepper
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1 teaspoon oregano
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1 cup cooked quinoa or rice
Sauce:
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4 cups diced imported Italian tomatoes
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1 cup dry white wine
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2 Cloves Garlic, Finely Chopped
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2 tablespoons extra virgin olive oil
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Salt and pepper to taste
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3 tablespoons finely chopped basil
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A pinch of chili flakes (optional)
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1/4 cup chopped fresh parsley
Instructions
- 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 browns, add the cherry tomatoes.
- Turn the heat up to high and as soon as the sauce starts to boil, turn it down to medium.
- Add the wine and season with salt, pepper and red pepper flakes if using, and add the basil.
- Cook for another 15 minutes, then remove from the heat.
- Core the cabbage, leaving the leaves intact.
- Cook covered in boiling water for 7-8 minutes.
- Remove from the pan and leave to 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 salt, pepper and oregano.
- Remove the leaves and cut the ribs from the leaves with a sharp knife.
- Place an amount of filling (about 3-4 tablespoons) on the wide end of each cabbage leaf.
- Roll tightly towards the other end, tucking in the sides as you roll.
- Arrange the rolls next to each other in a large ovenproof saucepan and continue until all the cabbage leaves are used up.
- Pour sauce over buns, cover and bake at 375 degrees F. for 45 minutes.
- Remove the lid and cook another 15 minutes.
- To serve, arrange a couple of sandwiches on individual plates and spoon some sauce over them.
- Sprinkle with chopped parsley.
