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Cajolo Ripiendo - Stuffed Cabbage

Cuisine: Italian
Type: Poultry, Turkey
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Green cabbage
1 1/2 lbs 681g / 24ozGround turkey
3/4 cup 109g / 3.8ozFresh bread crumbs - divided
1/2 cup 73g / 2.6ozFinely-chopped Italian parsley
1/2 cup 31g / 1.1ozRed onion - finely chopped (medium)
10   Sage leaves - finely chopped
1 teaspoon 5mlSalt
2 teaspoons 10mlFreshly-ground black pepper
3   Eggs
2 cups 474mlBasic tomato sauce - see * note
1/2 cup 118mlDry white wine

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

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.

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

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