Cajolo Ripiendo - Stuffed Cabbage

Recipe Ingredients

1		Large head green cabbage
1 1/2 lbs	681g / 24oz	Ground turkey
3/4 cup	109g / 3.8oz	Fresh bread crumbs - divided
1/2 cup	73g / 2.6oz	Finely-chopped Italian parsley
1/2 cup	31g / 1.1oz	Red onion - finely chopped (medium)
10		Sage leaves - finely chopped
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Freshly-ground black pepper
3		Eggs
2 cups	474ml	Basic Tomato Sauce - (see recipe)
1/2 cup	118ml	Dry white wine

Recipe Instructions

Preheat oven to 375 degrees.

Remove whole leaves from cabbage to yield 20 large leaves and plunge into boiling water. Cook until soft enough to fold, about 4 to 5 minutes. Drain and rinse with cool water and lay out on a clean kitchen towel to continue cooling.

Meanwhile, in a large mixing bowl, place ground turkey, 1/2 cup bread crumbs, 1/4 cup parsley, red onion, sage, salt, pepper and eggs and mix well with hands. Lay out cabbage leaves on cutting board or counter and place a medium handful of turkey mixture in lower center of each leaf. Fold lateral sides inward and roll from base to form a closed pocket out of each stuffed leaf.

In an oven-proof casserole, large enough to just hold all cabbage rolls, place half the tomato sauce and all the white wine. Lay cabbage rolls on top of sauce until covered with one layer. Spoon remaining sauce over and bake 1 hour. Remove and sprinkle with remaining bread crumbs and parsley. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5700) - from the TV FOOD NETWORK

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