Stuffed cabbage leaves with minced meat and cheese

A delicious variation on traditional cabbage leaves with minced meat and feta cheese in tomato sauce.
 
4.0 stars from 3 Chef

Preparation: 40 minutes | Cooking: 60 minutes | Total: 1 hours and 40 minutes
Recipe for: 8 servings

Nutrients for 1 serving
Calories: 320 calories | Fat: 15 gr.

Recipe Ingredients:

• Cabbage: 1 large, 1400 g. about 
• Veal minced: 500 gr.  
• Chopped onion: 1 medium  
• Egg: 1 large  
• Crumbs slice: 1 cup  
• Carolina Rice: 1/2 cup  
• Chopped parsley: 1/2 bunch of  
• Salt and pepper: as you like  
• Oregano: 1/2 teaspoon  
• Peeled and grated tomatoes: 2 cups  
• Water or chicken broth: 1 cup  
• Olive oil: 1/4 cup

Instructions:

1. Put in large pot, water to boil. Cut the first two hard outer leaves of cabbage. Carefully remove the stem. Put the cabbage in boiling water. When the outer leaves become pale and begin to stand out from the cabbage, remove from pan. Continue until you remove all the leaves of cabbage. 
2. The large leaves cut them in half and remove the hard central part. Put olive oil in a saucepan. 
3. Knead together the mince, rice, cheese, parsley, egg, oregano, salt and pepper. Take one at a time leaf of cabbage and place 2 tablespoons filling, in the center of the upper side. Fold the edges inward and roll. Put it in the pan and continue until you run out of material. 
4. Season to taste, add the tomatoes and broth, put a plate on top and put it in the fire.  
5. Simmer the food until well softened rice for 45 - 50 minutes or so, watching if it needs extra water. 

 Source: Radicio