Veal Stuffed Cabbage Recipes

VEAL IN SAVOY CABBAGE WITH MUSHROOM SAUCE

Steps:

• 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.
• 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.

GOLABKI (STUFFED CABBAGE)

Steps:

• For the sauce: Heat up tomatoes in a saucepan over medium-low heat until they begin to boil, then remove them from the heat. With an immersion blender, blend in cubed butter one piece at a time until the sauce is smooth and emulsified. Season with salt and a dash of cayenne if you like it a little spicy, but not enough to scare your Mom-Mom.
• For the cabbage: Bring a large pot of salted water to a boil. Slice off the bottom of the cabbage head and insert the knife around the core to make a square of insertions into the core of the cabbage. (Do not completely core the cabbage.)
• When the pot is boiling gently, drop the cabbage head in and boil it until outer leaves are softened, 4 to 5 minutes. Remove the cabbage head and wait a minute for it to cool, then begin to gently peel the outer leaves away. When the leaves are no longer soft and they become hard to peel, place the cabbage head back into the boiling water for another 4 to 5 minutes. Repeat removing the leaves and then boiling the cabbage until you get down to the core or the leaves become too small. (It's a good idea to boil extra cabbage leaves so you have the extras just in case the leaves rip.)
• Saute onions with a dash of canola oil in a saute pan over medium-low heat until onions are translucent. Combine sauteed onions with cooked white rice and allow to cool.
• Combine ground beef, pork, veal, eggs, onion and rice mixture and salt and pepper in a large stainless steel bowl. Mix until well combined, then set aside. (We'll call this the filling from here out.)
• Preheat the oven to 425 degrees F.
• Place 1/4 cup filling into the bottom of a cabbage leaf. Tuck the sides of the leaf in and roll the leaf up and over and make a small package. Place the finished roll seam-side down in a 12-by-10-inch baking pan that's at least 2 1/2 inches deep. Continue with the remaining leaves and filling and tuck them tightly into the baking pan. Pour 1 inch vegetable stock into the bottom of the baking pan. Cover the cabbage rolls with a sheet of parchment paper, then cover in foil. Bake for 25 minutes.
• Remove cabbage rolls from the oven and turn it down to 325 degrees F. Take off (but reserve) foil and parchment paper. Pour off the vegetable stock (no need to save it; it'll taste like cabbage water...yum). Top the drained cabbage leaves with just enough tomato sauce to coat the top of the cabbage and make a small pool under the rolls. Replace the parchment paper and foil and bake the cabbage rolls 45 minutes more.
• Serve the finished golabki by topping them with a ladle of the reserved sauce, a little fresh dill, and a dollop of sour cream.

VEAL-STUFFED CABBAGE

Steps:

• 1 Bring a large pot of water to a boil. Add the cabbage leaves and cook until they are soft and flexible, about 2 minutes. Drain the cabbage and cool under running water. Pat the leaves dry and arrange them on a flat surface. 2 In a food processor, finely chop the veal. Add the bell pepper, eggs, cheese, parsley, nutmeg, and salt and pepper. Process until very fine. 3 Scoop 1/4 cup of the meat mixture into the center of each cabbage leaf. Fold the sides over the meat, then fold over the top and bottom to form a neat package. Seal lengthwise with a toothpick. 4 Place the flour in a shallow bowl. In a large skillet, melt the butter with the oil over medium heat. Roll the cabbage packages a few at a time in the flour, then place them in the pan. (Add just enough rolls to fit comfortably in the pan.) Brown on all sides about 10 minutes. Transfer them to a plate. Brown the remainder in the same way. 5 When all the rolls have been transferred to the plate, add the tomatoes and broth to the pan. Season with salt and pepper. Return the cabbage rolls to the pan. Partially cover and cook 40 minutes, turning the rolls once, after 20 minutes. 6 Transfer the rolls to a serving platter. (If the sauce is too thin, boil the sauce until thickened.) Spoon the sauce over the rolls and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VEAL SLIDERS WITH WILTED CABBAGE

Steps:

• Place bread in a bowl, add milk and soak. Finely mince 1 tablespoon of the onion; slice the rest thin. Melt 1/2 tablespoon butter in a medium-size skillet. Add minced onion and cook on low until soft but not brown. Transfer to a medium-size bowl.
• Add 1 tablespoon butter to skillet, add remaining onion and the cabbage. Dust with salt and pepper and cook on low, covered, until cabbage wilts, about 10 minutes. Stir in vinegar and marjoram. Remove from heat and fold in sour cream. Set aside in a serving dish.
• Add veal to minced onion and add egg, egg yolk, parsley, mustard and soaked bread. Mix well by hand or pulse briefly in food processor. Season with salt and pepper. Shape into 8 to 12 oval patties.
• Heat remaining butter in a heavy skillet. Cook patties on medium about 4 minutes per side, until browned. Larger patties will take longer. Transfer to a platter. Add stock to pan and deglaze on medium. Strain into a small dish and serve with patties, cabbage and buns.