Stuffed Cabbage - {Cavolo Ripieno}

Recipe Ingredients

1 cup	237ml	Green cabbage head (large)
1 1/2 lbs	681g / 24oz	Ground turkey
1 cup	146g / 5.1oz	Fresh breadcrumbs - toasted, divided
3/4 cup	109g / 3.8oz	Finely-chopped fresh Italian parsley - divided
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
1		Mint leaves - finely chopped

Recipe Instructions

Preheat the oven to 375 degrees.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Remove whole leaves from the cabbage to yield 14 large leaves and plunge into the boiling water. Cook until soft enough to fold, about 4 to 5 minutes. Drain and rinse with cool water and lay out on clean kitchen towels to continue cooling.

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

In an ovenproof casserole large enough to hold all the cabbage rolls, place half the tomato sauce and all the wine. Lay the cabbage rolls atop the sauce. Spoon the remaining sauce over and bake 1 hour. Remove and sprinkle with the remaining 1/2 cup bread crumbs, 1/4 cup parsley and chopped mint. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C26) - from the TV FOOD NETWORK

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