Stuffed Cabbage With An Italian Twist
- 1 head cabbage
- 1 pound ground chicken lean
- 1 cup part skim ricotta
- 1/2 cup whole wheat bread crumbs
- 1 egg
- 1/4 cup pecorino romano cheese grated
- basil a big handful of chopped
- 2 tablespoons garlic powder
- shredded part skim mozzarella
- 4 cups tomato sauce basic, *see below*
- *For a basic sauce... Saute a 1/2 a diced onion, several cloves of crushed garlic cloves and a Tbsp or 2 of dried oregano in a few gulps of olive oil. Stir in 3 cans of tomato puree, Season with salt, pepper and lots of fresh basil. Simmer away for 2-3 hours. *
- Boil the head of cabbage in a large pot for approx 12 minutes. Remove from the water and allow to cool so you can handle it. Once cooled carefully remove 10-12 leaves keeping them intact.
- In a bowl mix together the chicken, ricotta, pecorino, egg, basil, bread crumbs and garlic powder.
- Place one of the cabbage leaves on a cutting board or plate with the thicker end nearest you. Place a palm full of the filling on the end. Fold the end nearest you over top the filling then fold in the two sides and continue to roll until closed. Continue until all the filling is used.
- In a baking dish, fill the bottom with sauce approx 1/2 inch- 1 inch up and place the stuffed cabbage rolls on top. Pour a little more sauce over top the cabbage and finish with some shredded mozzarella. Bake at 375 degrees for approx 30 minutes.
cabbage, ricotta, whole wheat bread crumbs, egg, pecorino romano cheese, basil, garlic, mozzarella, tomato sauce basic
Taken from www.yummly.com/recipe/Stuffed-Cabbage-with-an-Italian-Twist-1671757 (may not work)