Veal in Savoy Cabbage with Mushroom Sauce

Total Time:
2 hr 50 min
Prep:
25 min
Cook:
2 hr 25 min

Yield:
24 servings
Level:
Easy

Ingredients
  • 2 heads savoy cabbage
  • 3 pounds ground veal
  • 1 cup dill weed
  • 1 Spanish onion, sauteed in butter
  • 2 cups plain oatmeal, cooked
  • 4 large eggs
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • Mushroom Sauce, recipe follows
Directions
  • Put aside the cabbage. In a mixing bowl, mix by hand all the other ingredients, except sauce, and set aside. (This will be the filling to stuff the cabbage leaves.)

  • Core out the centers of the cabbage. Place the whole cored cabbage in a large pot of boiling water. Boil until the leaves become slightly transparent. (Savoy cabbage cooks very quickly). Remove leaves from the water, 1 at a time.

  • Preheat oven to 375 degrees F.

  • Roll the meat mixture into 2-inch balls. Elongate slightly and place on individual cabbage leaves. Starting from core edge, roll cabbage with meat inside and tuck in sides to complete rolling process. Place in a covered roaster pan with some water and cook for 1 1/2 hours.

  • Remove cooked cabbage rolls from roaster pan, and place on a serving plate. Serve with mushroom sauce over top.

Mushroom Sauce:
  • 1 pound sliced mushrooms

  • 4 1/2 cups water

  • 2 tablespoons all-purpose flour

  • 1 cup sour cream

  • 1/2 teaspoon salt

  • Dash pepper

  • In a saucepan, combine mushrooms and 4 cups water, and bring to a boil. Boil for about 10 minutes or until mushrooms are soft. In a mixing bowl, mix flour and sour cream with 1/2 cup cold water, whisking until blended. Add mixture to mushrooms, stirring until blended. Simmer, stirring, for 5 minutes. Season, to taste, with salt and pepper.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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