Stuffed Cabbage Rolls Italiano
(from abehn’s recipe box)
adapted
Source: The Complete vegetable cookbook by Lorraine Bodger
Categories: veggies
Ingredients
- lg head of cabbage
- 1/2 c. shredded mozzarella
- 1/2 c. cooked lentils
- 2 cloves garlic, minced
- 3 tbsp basil or parsley
- 2 tbsp olive oil
- salt and pepper to taste
- 1 c. chicken broth
- 6 med. sized plum tomatoes, diced
- 1/2 lb beef (optional)
Directions
-
oil baking dish
-
boil 14 cabbage leaves for 8 min. limp but not mushy
-
drain and cool
-
cut rib from leaf making sure not to cut through leaf
-
brown beef adding in garlic and 2 tbsp herbs
-
mix with mozzarella, oil and lentils
-
stuff each leaf and roll
-
put into baking dish
-
top with broth and bake for 30 min.
-
transfer rolls to a plate and broth to a pan
-
return rolls to baking dish
-
stir tomatoes and remaining herbs into broth
-
cook on high until tomatoes soften
-
remove the tomatoes and put in center of cabbage rolls
-
continue cooking broth till it is reduced by half
-
pour over cabbage rolls and serve