Mini Cabbage Wraps

Name: Mini Cabbage Wraps
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 1/4 lbs ground veal or 1 1/4 lbs ground beef; 1 small onion, finely chopped; 1/4 cup fine dry breadcrumb; 6 tablespoons chopped fresh parsley; 2 teaspoons salt; additional salt, for potato; 1/2 teaspoon freshlly ground pepper; 2 eggs; 3 tablespoons tomato paste; 2 large baking potatoes, peeled and cut into 1-inch chunks (about 1-1/2 lbs.); 8 -10 large savoy cabbage leaves, rinsed; 1/4 cup milk; 2 tablespoons unsalted butter, room temperature; 1/8 teaspoon ground nutmeg; vegetable oil; 3 tablespoons olive oil or 3 tablespoons vegetable oil; 1 small celery rib, coarsely chopped; 1 small carrot, peeled, coarsely cjopped; 1 small onion, coarsely chopped; 4 medium mushrooms, rinsed, chopped; 2 garlic cloves, minced; 1/2 teaspoon thyme; 1 (14 ounce) can Italian plum tomatoes; 1/2 teaspoon salt; 1/8 teaspoon fresh ground pepper

Submitted by JackieOhNo!

"From Good Food Magazine, March 1986. Imaginative packaging turns a familiar favorite into more than meatloaf and mashed potatoes."

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Ready In:: 1hr 30mins
Ingredients:: 25
Serves:: 4

ingredients

1 ¹⁄₄ 1 1/4 lbs ground veal or 1 1/4 lbs ground beef
1 small onion, finely chopped
¹⁄₄ cup fine dry breadcrumb
6 tablespoons chopped fresh parsley
2 teaspoons salt
additional salt, for potato
¹⁄₂ teaspoon freshlly ground pepper
2 eggs
3 tablespoons tomato paste
2 large baking potatoes, peeled and cut into 1-inch chunks (about 1-1/2 lbs.)
8 -10 large savoy cabbage leaves, rinsed
¹⁄₄ cup milk
2 tablespoons unsalted butter, room temperature
¹⁄₈ teaspoon ground nutmeg
vegetable oil
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 small celery rib, coarsely chopped
1 small carrot, peeled, coarsely cjopped
1 small onion, coarsely chopped
4 medium mushrooms, rinsed, chopped
2 garlic cloves, minced
¹⁄₂ teaspoon thyme
1 (14 ounce) can Italian plum tomatoes
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon fresh ground pepper

directions

Crumble meat into bowl. Sprinkle with onion, bread crumbs, 4 T. parsley, 2 t. salt, and 1/2 t. pepper. Beat eggs and tomato paste until blended; pour over meat and mix gently just until blended.
Shape meat mixture into eight 3x2-inch loaves. Place loaves 3 inches apart in large baking pan; refrigerate covered with plastic wrap.
Heat large pot of salted water to boiling. Add potatoes and boil until tender, 15-20 minutes. Remove with slotted spoon and pat dry.
Cut off bottom of thick center rib of each cabbage leaf. Add leaves to boiling water. Stir gently to separate leaves, and blanch until bright green and softened, 2-3 minutes. Remove with slotted spoon; drain on paper towels.
Heat oven to 350 degrees.
Place milk, butter, remaining parsley, and nutmeg in large bowl. Mash potatoes until smooth. Add to milk mixture; stir until blended. Spread potato mixture evenly over tops and sides of loaves. Wrap each loaf in a cabbage leaf, enclosing it completely. Brush loaves lightly with oil.
Cover baking pan with aluminum foil and bake loaves 30 minutes. Remove foil and bake, basting loaves with pan juices, until cabbage is lightly browned, about 20 minutes more.
While loaves are baking, make sauce: heat olive or vegetable oil in heavy 2-quart saucepan over medium heat. Add celery, carrot, onion, and mushrooms; saute until softened and lightly browned, about 5 minutes. Stir in garlic and thyme. Saute 1 minute. Reduce heat to low. Stir in tomatoes with liquid. Simmer uncovered until thickened, 10-15 minutes. Puree in blender or food processor until almost smooth. Season with remaining salt and pepper. (Sauce can be store in refrigerator up to 1 week or in freezer up to 3 months. Makes 2 cups of sauce.).
Remove baked loaves with slotted spatula to serving plates. Serve with sauce.

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Reviews

Made for PRMR! This was great, the flavors were very pleasant. The only downfall is the million ingredients!!!! LOL. Anyways if you can get past that, you will love.

nochlo

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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