Veal Stuffed Cabbage Leaves In Wine Sauce
|Minced shallot||1⁄4 Cup (4 tbs)|
|Ground veal||10 Ounce|
|Egg||1 , lightly beaten with 1 tablespoon water|
|Seasoned dry bread crumbs||3 Tablespoon|
|White pepper||1 Dash|
|Ground nutmeg||1 Dash|
|Green cabbage leaves||4 Medium, blanched|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄3 Cup (5.33 tbs) (Plus 2 Teaspoons)|
|Dry red wine||2 Tablespoon (Plus 2 Teaspoons)|
|Garlic powder||1 Dash|
|Onion powder||1 Dash|
1 In a 7-inch nonstick skillet, add the shallots and cook until soft.
2 In a medium bowl, add the cooked shallots, veal, egg, bread crumbs, salt, pepper, and nutmeg; mix well.
3 From the core end of each blanched cabbage leaf, remove about 1 inch.
4 Place 1/4 of meat mixture in the center of each leaf; roll tightly, tucking in sides to enclose the filling.
5 In 7-inch nonstick skillet, place the filled leaves seam-side down.
6 In a small bowl, add tomato sauce, broth, wine, and garlic and onion powders;mix well.
7 Pour the mixture over the rolls.
8 Gradually brng to a boil and cook for 10 minutes.
9 Lower the heat, cover and simmer for about 25 minutes, until tender.
10 Serve hot.