Cajolo Ripiendo Stuffed Cabbage Recipe

• 1 lrg head Green cabbage
• 1 1/2 lb Grnd turkey
• 3/4 c. Fresh bread crumbs divided
• 1/2 c. Finely-minced Italian parsley
• 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 * Note
• 1/2 c. Dry white wine

1. Preheat oven to 375 degrees.
2. Remove whole leaves from cabbage to yield 20 large leaves and plunge into boiling water.
3. Cook till soft sufficient to fold, about 4 to 5 min.
4. Drain and rinse with cold water and lay out on a clean kitchen towel to continue cooling.
5. Meanwhile, in a large mixing bowl, place grnd turkey, 1/2 c. bread crumbs, 1/4 c. parsley, red onion, sage, salt, pepper and Large eggs and mix well with hands.
6. Lay out cabbage leaves on cutting board or possibly counter and place a medium handful of turkey mix in lower center of each leaf.
7. Fold lateral sides inward and roll from base to create a closed pocket out of each stuffed leaf.
8. In an oven-proof casserole, large sufficient to just hold all cabbage rolls, place half the tomato sauce and all the white wine.
9. Lay cabbage rolls on top of sauce till covered with one layer.
10. Spoon remaining sauce over and bake 1 hour.
11. Remove and sprinkle with remaining bread crumbs and parsley.
12. Serve immediately.
13. This recipe yields 4 servings.

green cabbage, turkey, fresh bread crumbs divided, italian parsley, red onion, salt, freshlygrnd black pepper, eggs, tomato sauce, white wine

Taken from cookeatshare.com/recipes/cajolo-ripiendo-stuffed-cabbage-97255 (may not work)