Italian Stuffed Cabbage

AIny ground meat combinations can be used, including ground meat substitutes.

4 servings

Ingredients

1 head of cabbage placed 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 cloves of garlic minced fine
1 teaspoon salt
½ teaspoon dried Italian seasoning
2 fresh basil leaves minced
¼ teaspoon black pepper
1/4 teaspoon cayenne pepper
1 – 141/2 ounce can of chopped Italian tomatoes

Filling
½ cup water
2 cups meatloaf mix (ground beef, pork, and veal)
¼ cup finely chopped onion
1/2 cup Italian seasoned bread crumbs
1 egg
Salt to taste

Directions

Combine the sauce ingredients in a medium bowl.

Place the filling ingredients in another bowl and mix well.

Cut the core out of the bottom of each cabbage leaf.

 


Place ¼ cup filling at the bottom of each cabbage leaf. Fold in the sides of the leaf and roll up. Place the rolls in a greased 8×8-inch pan. Pour the tomato sauce over the rolls and cover the dish with foil.
Bake in a 350-degree oven for 30 minutes. Remove the foil and bake the rolls for 30 minutes more.


Mashed Potatoes

Ingredients

1 1/2 pounds Russet potatoes 1 ½ lbs Yukon gold potatoes
2 cloves garlic
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 salted water.

Add cloves of garlic and bring to a boil, cook uncovered for 15 minutes or until fork-tender. Drain well.
Heat milk on the stovetop (or in the microwave) until warm.
Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.
Season with salt and pepper. Serve hot.


Posted by in Beef, cabbage, Healthy Italian Cooking, Pork, potatoes, Sauces, tomato, Veal