CAVOLO RIPIENO CON MACINATO DI CERVO

(Cabbage Stuffed With Rice and Venison Sausage)

INGREDIENTS: Stuffed Cabbages

1 Lg. Cabbage - Savoy
3-4 Links Sausage - Venison
1 Lg. Carrot
1 Lg. Onion
1   Celery stalk
2 Lg. Tomatoes - Roma or San Marzano
1.5 Cups Rice - Basmati
2 Cups Bread crumbs - coarse & home made if possible
1/2 Tsp. Oregano leaves - dry
1 Tsp. Thyme leaves - dry
1/2 cup Olive Oil - Extra Virgin
Q.B.   Salt & pepper

INGREDIENTS:  The Sauce

1 28 Oz. Tomatoes - Roma or San Marzano
4 Cloves Garlic
2 Tbl. Olive Oil - Extra virgin
1/2 Tsp. Oregano leaves - dry

PREPARATION OF THE CABBAGE AND STUFFING

Cook the cabbage in plenty of water for approximately 12 minutes. Remove from the water and let drain and cool.

If you are using sausage meat, boil the meat for 10 minutes to remove some of the fat. Remove from the heat, discard the water and let cool. Once cooled, remove the skins , and chop the meat into small chunks. If using venison meat, chop the meat into small cubes or have it ground into minced meat.

Chop the vegetables into small cubes. Cover the bottom of a large fry pan with a thin film of olive oil, and sauté all the vegetables except the tomatoes for 5-10 minutes.

While the vegetables are cooking, boil the Basmati rice for 10 minutes. Drain and let cool.

Add the chopped sausage meat to the vegetable and cook for another 5 minutes. Add the rice and chopped tomatoes to the mixture and cook for 10 minutes, stirring frequently. Add the oregano and the thyme, and salt and pepper to taste. Turn the heat up and cook vigorously for 5 minutes more. Be sure to stir frequently or the mixture will stick to the pan. Remove from the heat after 5 minutes and let cool.

STUFFING THE CABBAGE LEAVES

Remove each leaf from the head of cabbage. This can be easily accomplished by cutting each leaf from the core with either a scissors or a small paring knife. Discard the core. Lay the leaves on paper towels to dry.

Stuff each leaf with a generous spoonful or so of the stuffing mixture.  Stuffing is accomplished by placing the stuffing at the stem end of the cabbage leaf and rolling forward until the stuffing is no longer visible. Tuck each side in as you go along,  and  continue rolling the cabbage leaf into a closed   tube.  Place each stuffed cabbage on a flat plate to settle.

PREPARING A SAUCE FOR THE STUFFED CABBAGE

Sauté 3-4 garlic cloves in olive oil. When the garlic is slightly browned, add one 28 oz. can of chopped tomatoes (or 2 pounds of chopped fresh tomatoes), and the dried oregano leaves. Bring to a boil and then turn down the heat so that the sauce simmers gently.  Cook for 30 minutes.

PUTTING IT ALL TOGETHER

Place each stuffed cabbage in an oiled baking dish. Make only one layer. Top with the tomato sauce. Grate parmesan cheese over the top, and bake at 350 degrees for 45 minutes.

NOTES

Any leftover stuffing makes a great cold salad. spoon it into a large Radicchio leaf, and serve. Should venison sausage be unavailable. feel free to use either turkey, pork or a mixture of turkey and pork sausage. Sausages without fennel are best for this dish.


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Last updated on: 06/03/99 12:51:28 AM