Recipe - Stuffed Cabbage With Red Pepper Vinaigrette

1 md Cabbage
2 tablespoon Olive oil
1 md Onion, minced
2 Garlic cloves, minced
1 teaspoon Coarse salt
One half teaspoon Ground black pepper
5 sl Day old white bread, crusts
removed,, minced
One half cup Milk
4 Eggs, beaten
1 cup Anejo cheese, grated

Core the cabbage and remove tough outer leaves. Bring a large pot of water
to a boil, add the cabbage and boil until the outer leaves are just soft
and easy to pull off. Remove the cabbage from the water, leaving the
cooking liquid in the pot, and peel off about 10 outer leaves and set them
aside. Chop enough of the remaining cabbage to make 3 cups of chopped
cabbage. Heat oil in a large saucepan, add onion and saute until tender,
about 10 minutes. Add the garlic, chopped cabbage, salt and pepper and
saute for another 10 minutes, stirring occasionally. Meanwhile, place the
bread in a bowl and pour in the milk. When the bread has absorbed the milk,
add the eggs and Anejo cheese and mix well with your hands. Add bread
mixture to the cooled sauteed vegetables and mix well. Line a large bowl
with cheesecloth, letting the edges come up over the bowl. Line the sides
and bottom of the bowl with about 8 of the cabbage leaves. Fill the bowl
with the vegetable mixture and cover with the remaining cabbage leaves.
Bring the corners of the cheesecloth together and tie into a bundle.
Carefully lift the cabbage bundle and place in the pot with the cabbage
cooking liquid so that it is completely covered. Bring to a boil, then
lower heat and simmer for about 30 minutes. To serve, cut the cheesecloth
and invert the cabbage onto a serving platter. Drizzle with Red Pepper
Vinaigrette. Yield: 4 to 6 servings Copyright, 1996, TV FOOD NETWORK, G.P.,
All Rights Reserved

Posted to MCRecipe Digest V1 #356

Recipe by: TOO HOT TAMALES #TH6328

From: Pat Asher asher@mcs.com

Date: Sat, 28 Dec 1996 08:32:22 0600