Italian Cabbage Rolls

The recipe below, may be found in the La Cucina Italiana publication: "Scuola di Cucina - Le Verdure". This book is published by Sperling and Kupfer, 1993, Via delle Erbe, Milano

polpa di vitello	g 400
polpa di maiale	g 300
foglie di verza	sei larghe
cipolla	g 40
prezzemolo	Q.B.
uova	1
aglio	Q.B.
polpa di pomodoro	g 250
brodo	Q.B.
vino bianco secco	Q.B.
sale - pepe	Q.B.

Passate al tritacarne Ia polpa di vitello e quella di maiale. Unitevi l'uovo, uno spicchio d'aglio, sbucciato e tritato con un mazzetto di prezzemolo, una macinata di pepe e un pizzico di sale. Scottate le foglie di verza in acqua bollente e lasciate raffreddare distese su un canovaccio. Suddividete fra esse il ripieno preparato, chiudetelo bene nelle foglie e assicurate gli involtini con qualche giro di spago bianco da cucina. Tritate la cipolla e fatela appassire in 3 cucchiaiate d'olio. Unite i fagottini e rosolateli, rigirandoli di tanto in tanto. Bagnate con mezzo bicchiere di vino bianco secco, lasciatelo evaporare, poi unite la polpa di pomodoro a dadini. Bagnate con 2 mestoli di brodo caldo e cuocete incoperchiate, a calore moderato, per un'ora, mescolando.

Ground beef (or veal)	About 9/10 Lbs. (14 Oz.)
Ground pork	About 2/3 Lbs. (10.5 Oz.)
Cabbage leaves	6 large leaves
Parsley	Q.B.
Egg	1
Olive oil	Q.B. = as desired or as needed
Onion	1 Medium
Tomatoes	0.5 Lb.
Broth	Q.B.
White wine	Q.B.
Salt & Pepper	Q.B.

Note: This translation is a bit more detailed than the original Italian recipe.

If using whole pieces of beef or pork, pass to the meat through a meat grinder. If using a food processor, process until the meat is the consistency of ground meats from a butcher. If using ground meats obtained from a butcher, use as they come from the store.

Add the egg, a peeled and minced clove of garlic, the parsley, freshly ground pepper and a pinch of salt to the ground meats. Mix well. Set aside.

Immerse the leaves of cabbage in hot water until they are soft, then allow them to cool spread out on a towel. Divide the prepared stuffing among them, and make (or stuff) the involtini. This is done by laying a spoonful or so of the stuffing on a leaf of cabbage, and rolling it as one would a jelly roll, tucking in the sides as you go along. Secure each of the involtini with a few turns of kitchen white string.

Mince the onion in 3 spoonfuls of oil. Place the cabbage bundles in the pan with the onions,and brown them, turning them every now and then. When the bundles are browned, add a small glass of dry white wine, and let that cook until it evaporates. When that has happened, add the tomatoes and 2 cups of the broth. Cook uncovered over moderate heat, for a hour, mixing occasionally