Cabbage Rolls
Tidbits...A creamy, rich risotto and savory meat filling baked in cabbage leaves makes a light main course. It can easily be prepared ahead of time and either warmed up or baked before serving.
Ingredients
- Savoy Cabbage - 1 head
- Arborio or Brown Rice - 1/2 cup
- Ground Veal - 1 lb.
- Tomato sauce - 400 g
- White onion - 1 med. chopped fine
- Sliced button mushrooms - 1/2 cup
- Egg - 1
- Salt and pepper - to taste
Instructions
- Boil leaves in abundant salted water for 3 minutes until wilted. Drain and set aside.
- Cook rice in lightly salted water according to directions. Mix ground veal with lightly beaten egg plus 2 T of tomato sauce.
- In a skillet cook onion, sliced mushrooms until softened. Remove from heat and add rice then ground meat. Salt and pepper to taste.
- Put a tablespoon of mixture on each leaf, roll up and place side by side in baking dish lined with remaining cabbage leaves.
- Pour tomato sauce and cup of water over rolls. Bake in 375 ˚ oven for 30 minutes. Serve warm.
