Italian Veal Torta
|Savoy cabbage leaves||8 Large|
|Water||1⁄4 Cup (4 tbs)|
|Olive oil||1 Teaspoon|
|Chopped onions||1 Cup (16 tbs)|
|Frozen peas||3⁄4 Cup (12 tbs), thawed|
|Chopped carrots||3⁄4 Cup (12 tbs)|
|Dried basil||1 1⁄2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Egg whites||2 , lightly beaten|
|Skim milk||1⁄4 Cup (4 tbs)|
|Canned diced no salt added tomatoes with juice||15 Ounce (1 Can)|
|Lean ground veal||2 Pound|
|Seasoned dry bread crumbs||1⁄4 Cup (4 tbs)|
Preheat the oven to 350°F.
Coat a 9" round cake pan with no-stick spray.
Place the cabbage and water in a large microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for a total of 4 minutes, or until tender; stop and turn after 2 minutes.
Plunge the cabbage into a bowl of cold water, drain, and pat dry.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions and cook, stirring occasionally, for 5 minutes, or until softened.
Add the peas, carrots, basil, and garlic powder.
Cook for 5 minutes, or until the vegetables are tender.
Set aside to cool.
In a large bowl, whisk together the egg whites and milk.
Drain the tomatoes, reserving 1/4 cup of the juice.
Add the juice to the egg-white mixture.
Stir in 1 cup of the tomatoes.
Add the veal, bread crumbs, and the cooled vegetables.
Shape the mixture into an 8" disk.
Line the prepared pan with 4 of the cabbage leaves, overlapping them.
Set the veal loaf on top.
Cover the loaf with the remaining 4 leaves and tuck them into the sides of the pan.
Top with the remaining tomatoes.
Bake for 1 hour, or until the center of the loaf is cooked through; test with a sharp knife.
Slice into wedges.