Veal Stuffed Cabbage In Wine Sauce
|Minced shallots/Onion||1⁄4 Cup (4 tbs)|
|Ground veal||9 Ounce|
|Egg||1 , beaten|
|Seasoned dried bread crumbs||3 Tablespoon|
|White pepper||1 Dash|
|Green cabbage leaves||4 Medium, blanched|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Canned chicken broth||1⁄4 Cup (4 tbs)|
|Dry red wine||2 Tablespoon|
|Onion powder||1 Dash|
In small nonstick skillet cook shallots (or onion) until softened.
In medium bowl combine cooked shallots (or onion), veal, egg, bread crumbs, salt, pepper, and nutmeg; mix well.
Remove about 1 inch from core end of each blanched cabbage leaf.
Place 1/4 of meat mixture in center of each leaf; roll tightly, tucking in sides to enclose filling.
In same skillet arrange filled leaves seam-side down.
In small bowl combine remaining ingredients; pour over cabbage rolls, bring to a boil, and cook for 10 minutes.
Reduce heat to low, cover, and let simmer until cabbage is tender, about 25 minutes.