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Cabbage Stuffed With Provençale Stuffing french, side dish, main course, vegetarian, vegetable main course jewish, fall 2 cups Provençale Stuffing; (see recipe) 8 large green cabbage leaves 1/2 cup grated smoked Provolone cheese 1/2 cup dry white wine, water or broth 1 large tomato; peeled and chopped 1/4 teaspoon caraway seeds Salt Black pepper Heat oven to 350°F. Prepare Provençale Stuffing. Steam cabbage leaves for about 4 minutes. If you have trouble removing them from the head without cracking them, remove the core from the cabbage head and place the entire head in the steamer for 5 to 6 minutes. The leaves should come off easily now. Put about 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf. Pour wine or broth into a buttered baking dish, sprinkle tomato, caraway seeds into it and place the rolled cabbage leaves into the liquid so they can't roll open. Sprinkle the cabbages with a little salt and black pepper. Cover and bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with Provolone cheese and bake another 5 minutes. Serve warm. NOTES : Cabbage leaves rolled up with herbed tomatoes and breadcrumbs. Feel - Free to vary this stuffing to use up leftovers like rice and/or cooked sausages, or mushrooms. 5164 810 1198 3186 0 252 0 0 Contributor: Dee Bell Yield: 4 servings Preparation Time: 0:45 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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