Stuffed Cabbage (Cavolo Ripieno) Recipe
Servings: 4
Ingredients
- 1 lrg green cabbage head
- 1Â 1/2 lb grnd turkey
- 1 c. fresh breadcrumbs toasted, divided
- 3/4 c. finely-minced fresh Italian parsley divided
- 1/2 med red onion finely minced
- 10 x sage leaves finely minced
- 1 tsp salt
- 2 tsp freshly-grnd black pepper
- 3 x Large eggs
- 2 c. Basic Tomato Sauce (see recipe)
- 1/2 c. dry white wine
- 1 bn mint leaves finely minced
Directions
- Preheat the oven to 375 degrees.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- Remove whole leaves from the cabbage to yield 14 large leaves and plunge into the boiling water. Cook till soft sufficient to fold, about 4 to 5 min. Drain and rinse with cold water and lay out on clean kitchen towels to continue cooling.
- Meanwhile, in a large mixing bowl, place the grnd turkey, 1/2 c. of the bread crumbs, 1/2 c. of the parsley, red onion, sage, salt and pepper and Large eggs and mix well with hands. Lay out the cabbage leaves on a cutting board and place a medium-sized handful of the turkey mix in the lower center of each leaf. Fold the lateral sides inward and roll from the base to create a closed pocket out of each stuffed leaf.
- In an ovenproof casserole large sufficient to hold all the cabbage rolls, place half the tomato sauce and all the wine. Lay the cabbage rolls atop the sauce. Spoon the remaining sauce over and bake 1 hour. Remove and sprinkle with the remaining 1/2 c. bread crumbs, 1/4 c. parsley and minced mint. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 672g | |
| Recipe makes 4 servings | |
| Calories 542 | |
| Calories from Fat 178 | 33% |
| Total Fat 19.79g | 25% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.46g | |
| Cholesterol 291mg | 97% |
| Sodium 1689mg | 70% |
| Potassium 1478mg | 42% |
| Total Carbs 44.22g | 12% |
| Dietary Fiber 10.4g | 35% |
| Sugars 16.26g | 11% |
| Protein 43.53g | 70% |
