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Veal Stuffed Cabbage In Wine Sauce Recipe
|Minced shallots/Onion||1⁄4 Cup (4 tbs)|
|Ground veal||9 Ounce|
|Egg||1 , beaten|
|Seasoned dried bread crumbs||3 Tablespoon|
|White pepper||1 Dash|
|Green cabbage leaves||4 Medium, blanched|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Canned chicken broth||1⁄4 Cup (4 tbs)|
|Dry red wine||2 Tablespoon|
|Onion powder||1 Dash|
Serving size: Complete recipe
Calories 1239 Calories from Fat 244
% Daily Value*
Total Fat 27 g42.1%
Saturated Fat 10.1 g50.6%
Trans Fat 0 g
Cholesterol 421.2 mg
Sodium 1952.8 mg81.4%
Total Carbohydrates 167 g55.7%
Dietary Fiber 54.1 g216.5%
Sugars 73.8 g
Protein 91 g182.4%
Vitamin A 65.3% Vitamin C 1252.2%
Calcium 98.1% Iron 89.8%
*Based on a 2000 Calorie diet
In medium bowl combine cooked shallots (or onion), veal, egg, bread crumbs, salt, pepper, and nutmeg; mix well.
Remove about 1 inch from core end of each blanched cabbage leaf.
Place 1/4 of meat mixture in center of each leaf; roll tightly, tucking in sides to enclose filling.
In same skillet arrange filled leaves seam-side down.
In small bowl combine remaining ingredients; pour over cabbage rolls, bring to a boil, and cook for 10 minutes.
Reduce heat to low, cover, and let simmer until cabbage is tender, about 25 minutes.