Italian-Style Stuffed Cabbage
Italian-Style Stuffed Cabbage
Ingredients
- 1 Savoy cabbage
- 1/2 cup (125 ml) of orzo pasta, uncooked
- 1 leek, washed and sliced
- 1/4 cup (60 ml) olive oil
- 1/2 fennel bulb, thinly sliced
- 3 cloves garlic, finely chopped
- 1 red bell pepper, cored and sliced into strips
- 2 packages 227 g sliced white mushrooms
- 300 g medium-lean ground pork
- 1/2 teaspoon (2.5 ml) dried basil
- 1/2 teaspoon (2.5 ml) dried oregano
- 1 egg
- Salt and pepper
- 28 oz (796 ml) California crushed tomatoes
- 1/2 cup (125 ml) white wine
Instructions
- In a saucepan, place the whole cabbage. Cover three quarters up with water. Bring to a boil and simmer for 25 minutes. Drain and let cool.
- Cook the pasta in boiling salted water. Drain well. Set aside. Oil lightly to keep the pasta from sticking.
- Preheat the oven to 180° C (350 °F).
- In a saucepan, sauté the leek in the olive oil for about 2 minutes. Add the fennel, garlic, bell pepper and mushrooms. Sauté the vegetables over high heat until their moisture evaporates and they brown lightly. Remove the vegetables and let cool in a bowl. Add cooked pasta, meat, herbs and egg. Blend well. Season with salt and pepper. Set aside. In the same pan, add the tomatoes and white wine.
- Place the cabbage on a flat work surface. Carefully open the cabbage, leaf by leaf, without detaching them from the heart. Open about a dozen leafs. You must remove enough leaves to be able to then close the cabbage on the stuffing. With a knife, remove the core of the cabbage and keep it for soup.
- Stuff the centre of the cabbage leaves and close over the filling to reshape the cabbage. You can tie with a string, if needed.
- Place the cabbage in the tomato sauce in the pan. Cover and bake for about 1 hour.
- Cut into wedges and serve with the tomato sauce.
Italian-Style Stuffed Cabbage