Italian Stuffed Cabbage
|Green cabbage/Savoy cabbage||1|
|Ground beef||1⁄2 Pound|
|Bulk sausage||1⁄2 Pound|
|Garlic||1 Clove (5 gm)|
|Catsup||1⁄4 Cup (4 tbs)|
|Dried oregano||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)|
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 400Â° for 30 minutes.
Reduce heat to 350Â°, 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.