APP: Mozzarella-stuffed Cabbage
Source of Recipe
"A Fresh Taste of Italy", by Michele Scicolone
* Exported from MasterCook *
Mozzarella-stuffed Cabbage
Recipe By : Michele Scicolone
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers, Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 clove garlic -- finely chopped
3 tablespoons olive oil
2 tablespoons fresh parsley -- chopped
2 large tomatoes -- peeled, seeded, and
-- chopped
or
2 cups canned Italian tomatoes -- chopped
1/2 teaspoon dried oregano
salt -- to taste
freshly ground pepper -- to taste
8 large savoy cabbage leaves
8 ounces fresh mozzarella
1/4 cup Parmigiano-Reggiano cheese -- grated
In a medium saucepan over medium heat, cook the garlic in the oil for about 30 seconds, or until pale golden. Stir in the parsley, then add the tomatoes, oregano, salt, and pepper. Bring the sauce to a simmer and cook for 15 to 20 minutes, or until thickened.
Bring a large pot of water to a boil. Add the cabbage leaves and salt to taste. Cook for 2 minutes, or until the leaves are tender. Remove the leaves with a slotted spoon or tongs and drain them on paper towels. Pat the leaves dry.
Preheat the oven to 375 degrees F. Oil a 9-inch square nonreactive baking pan.
Spoon half of the sauce into the pan.
Cut the mozzarella into 8 pieces. Place 1 piece near the base of each cabbage leaf. Roll up the leaf, tucking in the sides to make a neat package. Place 1 piece near the base of each cabbage leaf. Roll up the leaf, tucking in the sides to make a neat package. Place the cabbage rolls in the pan, seam side down. Spoon on the remaining sauce and sprinkle with the Parmigiano.
Bake the rolls for 30 minutes, or until the sauce is bubbling. Serve hot.
Cuisine:
"Italian"
Source:
"A Fresh Taste of Italy"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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