Veal Stuffed Cabbage In Wine Sauce Recipe
Ingredients
| 1/4 cup minced shallots or onion | ||
| Ground veal | 9 Ounce | |
| 1 egg, lightly beaten with 1 tablespoon water | ||
| Seasoned bread crumbs | 3 Tablespoon, dried | |
| Salt | 1/4 Teaspoon | |
| Dash each white pepper and ground nutmeg | ||
| 4 medium green cabbage leaves, blanched | ||
| Tomato sauce | 1/2 Cup (16 tbs) | |
| Chicken broth | 1/4 Cup (16 tbs), canned | |
| Dry red wine | 2 Tablespoon | |
| Dash each garlic powder and onion powder | ||
Directions
In small nonstick skillet cook shallots (or onion) until softened.
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.
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.
Chef
