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Veal Stuffed Cabbage Leaves In Wine Sauce

Diet.Chef's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  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
Directions

MAKING
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.

SERVING
10 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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