Recipe courtesy of Teresa Pecyeniuk
Veal in Savoy Cabbage with Mushroom Sauce
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 182
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 64
- Sodium
- 392
- Total: 2 hr 50 min
- Prep: 25 min
- Cook: 2 hr 25 min
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
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
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:
- 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.