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Italian Veal Torta

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Ingredients
  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)
Directions

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.
Mix well.
Add the veal, bread crumbs, and the cooled vegetables.
Mix well.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal

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