Stuffed Cabbage Rolls
Tidbits...These make a great lunch or a tasty addition to your buffet. They can be made ahead of time and taste even better re-warmed.
Ingredients
- Savoy Cabbage - 1 head
- Ground Beef - 1 lb.
- Prosciutto or smoked ham - 1 cup
- Egg - 1
- Onion - 1/4 cup
- Bread crumbs - 1/4 cup
- Grated parmesan - 2/3 cup
- Butter - 4 T
- Parsley - 1/4 cup
- White wine - 1 cup
- Salt and pepper - To taste
Instructions
- Core cabbage , carefully separating leaves then boil a few at a time in salted water for 2 – 3 minutes just until limp. Remove, drain and cool.
- Put the ground beef, ham, beaten egg, garlic, parsley and breadcrumbs in a bowl and mix well.
- Use an ice cream scoop to put mixture onto the edge of each leaf and roll, tucking the ends under as you roll them to seal tightly. Squeeze each roll tightly to remove excess water and pack them even tighter.
- Without crowding them brown in sizzling butter on each side.
- Add half the wine and turn the heat down to medium, cover the pan with the lid slightly open. When the wine has bubbled away add the other half of the wine. Lightly cover and cook until all of the wine is gone. This whole process takes about 20 minutes.
Oven variation
- Steps 1 -4 are the same.
- Omit the wine and use 1 can of good quality tomato sauce diluted with ½ cup water. Put in oven for 45 minutes at 325°.
