| 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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