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Veal Stuffed Cabbage In Wine Sauce

Diet.Guru's picture
Ingredients
  Minced shallots/Onion 1⁄4 Cup (4 tbs)
  Ground veal 9 Ounce
  Egg 1 , beaten
  Seasoned dried bread crumbs 3 Tablespoon
  Salt 1⁄4 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European

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