Cabbage stuffed with veal and pork

Ingredients

• 1 large green cabbage
• 250g minced veal
• 250g minced pork
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 cup short-grain rice
• 1/2 cup chicken broth
• 1/2 cup canned crushed tomatoes
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste
• Olive oil
• Grated cheese (optional)

Instructions

Step 1 - Preparing the Cabbage

Start by removing the damaged outer leaves of the cabbage and cut out the cone-shaped core. Boil a large pot of salted water and blanch the cabbage in it for about 5 minutes to soften it. Drain it carefully and let it cool.

Step 2 - Preparing the Filling

In a large skillet, heat a little olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until they become tender and the onion turns translucent. Then, add the minced veal and pork and cook them until they are nicely browned. Stir in the rice and mix well. Add the chicken broth and crushed tomatoes. Let it simmer for about 15 minutes until the rice absorbs the liquid and is cooked. Season with salt, pepper, and chopped fresh parsley.

Step 3 - Assembly

Preheat your oven to 180°C (350°F). Take each cooled cabbage leaf, remove the thick stem, and place a generous portion of the filling in the center. Fold the sides of the cabbage over the filling, then roll it up to form a tightly closed package. Place the stuffed cabbage rolls in an oiled ovenproof dish. If you like, sprinkle grated cheese on top for an extra touch of indulgence.

Step 4 - Baking

Cover the dish with aluminum foil and bake it for about 45 minutes, until the cabbage rolls are well-cooked and the top is lightly golden. Serve hot and enjoy this heartwarming dish that warms the soul in this cool season.

Bon appétit!