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Italian Stuffed Cabbage

chef.jackson's picture
Ingredients
  Green cabbage/Savoy cabbage 1
  Ground beef 1⁄2 Pound
  Bulk sausage 1⁄2 Pound
  Onion 1 Small
  Garlic 1 Clove (5 gm)
  Eggs 2
  Catsup 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Soft breadcrumbs 1⁄4 Cup (4 tbs)
  Beef broth 1 1⁄2 Cup (24 tbs)
  Spicy tomato sauce 1 Cup (16 tbs)
Directions

Remove 10 large outer leaves of cabbage; reserve remaining cabbage for other uses.
Steam 2 to 3 minutes, and set aside.
Combine next 11 ingredients; mix well, and set aside.
Pare down the outside of thick ribs of cabbage leaves until thin.
Arrange 4 or 5 cabbage leaves in a lightly greased 2-quart ovenproof bowl, placing leaf tips toward center with rib ends extending beyond edge of bowl.
(The leaves should overlap.) Spoon one-third of meat mixture into bowl, and spread evenly over cabbage.
Cover with 2 to 3 cabbage leaves and press gently; repeat.
Spread with remaining meat mixture, and fold over cabbage ends.
Top with the remaining cabbage leaves, and press down.
Bring broth to a boil; slowly pour over cabbage mixture, easing a knife between leaves and inside of bowl so liquid will flow down.
Cover and bake at 400° for 30 minutes.
Reduce heat to 350°, and bake an additional hour.
Tilt bowl carefully, and drain off liquid; let stand 5 minutes, and drain again.
Invert onto a serving plate; cut into wedges.
Serve with Spicy Tomato Sauce.

Recipe Summary

Cuisine: 
American
Servings: 
6

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