Recipe - Cajolo Ripiendo -- Stuffed Cabbage

1 lg Green cabbage
1 One half pound Ground turkey
One half cup Resh bread crumbs; plus 1/4C
2 bn Italian parsley; finely
chopped to yield One half C
One half md Red onion; finely chopped
10 Sage leaves; finely chopped
1 teaspoon Salt
2 teaspoon Freshly ground black pepper
3 Eggs
2 cup Basic tomato sauce
One half cup Dry white wine

Preheat oven to 375 degrees.

Remove whole leaves from cabbage to yield 20 large leaves and plunge into
boiling water. Cook until soft enough to fold, about 4 to 5 minutes. Drain
and rinse with cool water and lay out on clean kitchen towel to continue
cooling.

Meanwhile, in a large mixing bowl, place ground turkey, One half cup bread
crumbs, One fourth cup parsley, red onion, sage, salt, pepper and eggs and mix
well with hands. Lay out cabbage leaves on cutting board on counter and
place a medium handful of turkey mixture in lower center of each leaf. Fold
lateral sides inward and roll from base to form a closed pocket out of each
stuffed leaf. In an ovenproof casserole, large enough to just hold all
cabbage rolls, place half the tomato sauce and all the white wine. Lay
cabbage rolls on top of sauce until covered with one layer. Spoon remaining
sauce over and bake 1 hour. Remove and sprinkle with remaining bread crumbs
and parsley. Serve immediately.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #1025 by Nancy Berry nlberry@prodigy.net on
Jan 20, 1998