| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizer, Posted-mm, Suzy, Untried | 4 | Servings | |
INGREDIENTS
| 1 | cl | Garlic, finely chopped |
| 3 | tb | Olive oil,plus extra for pan |
| 2 | tb | Chopped fresh parsley |
| 2 | c | Canned chopped tomatoes |
| 1/2 | ts | Dried oregano |
| Salt | ||
| Freshly ground pepper | ||
| 8 | lg | Savoy cabbage leaves |
| 1/2 | lb | Fresh mozzarella cheese |
| 1/4 | c | Grated Parmigiano-Reggiano |
INSTRUCTIONS
Source: A Fresh Taste of Italy by Michele Scicolone Cook garlic in 3 Tb. olive oil in a medium saucepan over medium heat until pale gold, about 30 seconds. Stir in parsley, then add tomatoes, oregano and salt and pepper to taste. Bring sauce to a simmer and cook until thickened, 15 to 20 minutes. Bring a large pot of water to boil. Add cabbage leaves and salt to taste. Cook until leaves are tender, about 2 minutes. Remove leaves with a slotted spoon or tongs and drain on paper towels. Pat leaves dry. Spoon half of sauce into an oiled 9-inch square baking pan. Cut mozzarella into 8 pieces. Place 1 piece of cheese near base of each cabbage leaf. Roll up leaf, tucking in sides to make a neat package. Place cabbage rolls in pan, seam-side down. Spoon on remaining sauce and sprinkle with Parmigiano- Reggiano cheese. Bake at 375 degrees F. until sauce is bubbling, about 25 minutes. Serve hot. From the recipe files of suzy@bestweb.net Posted to MM-Recipes Digest by SUZY <suzy@bestweb.net> on Aug 12, 1998
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