Yield: 4 Servings
|1 clove||Garlic, finely chopped|
|3 tablespoons||Olive oil,plus extra for pan|
|2 tablespoons||Chopped fresh parsley|
|2 cups||Canned chopped tomatoes|
|½ teaspoon||Dried oregano|
|\N \N||Freshly ground pepper|
|8 larges||Savoy cabbage leaves|
|½ pounds||Fresh mozzarella cheese|
|¼ cup||Grated Parmigiano-Reggiano|
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@...
Posted to MM-Recipes Digest by SUZY <suzy@...> on Aug 12, 1998