Cabbage stuffed with veal and pork

Ingredients

• 1 large green cabbage
• 250 g of ground veal
• 250 g minced pork
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 carrot, cut into small cubes
• 1 stalk of celery, cut into small cubes
• 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

1. Remove the damaged outer leaves from the cabbage and cut the core into a cone shape. Boil a large pot of salted water and immerse the cabbage for about 5 minutes to soften. Drain and let cool.
2. In a large skillet, heat a little olive oil over medium heat. Add the onion, garlic, carrot and celery. Sauté until they become soft and the onion becomes translucent. Then add the chopped veal and pork and cook until nicely browned. Add the rice and mix. Add the chicken broth and crushed tomatoes. Simmer for about 15 minutes until the rice absorbs the liquid and is cooked. Season with salt, pepper and chopped fresh parsley.
3. Preheat the oven to 180°C (350°F). Take each cooled cabbage leaf, remove the thick rib and place a generous portion of stuffing in the center. Fold the sides of the cabbage over the stuffing, then roll up to form a tightly closed package. Arrange the stuffed cabbage rolls in a previously oiled baking dish. Sprinkle with grated cheese on top for an extra touch of indulgence.
4. Cover the dish with foil and bake for about 45 minutes, until the cabbage rolls are cooked through and the top is lightly browned. Serve hot and enjoy this comforting dish that warms the heart in this cool season.

Enjoy your food !