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Recipe Name: Mozzarella Stuffed Cabbage - Invoitini Di Cavolo Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 4

1 Garlic, finely chopped
3 Tablespoon(s) Olive oil, plus extra for pan
2 Tablespoon(s) Chopped fresh parsley
2 Cup(s) Canned chopped tomatoes
1/2 Teaspoon(s) Dried oregano
Freshly ground pepper
8 Savoy cabbage leaves
1/2 Pound(s) Fresh mozzarella cheese
1/4 Cup(s) Grated parmigiano-reggiano

Source: A Fresh Taste of Italy by Michele Scicolone Cook garlic in 3
Tb. olive oil in a medium saucepan over medium heat until pale gold,
about 30 seconds. Stir in parsley, then add tomatoes, oregano and salt
and pepper to taste. Bring sauce to a simmer and cook until thickened,
15 to 20 minutes. Bring a large pot of water to boil. Add cabbage
leaves and salt to taste. Cook until leaves are tender, about 2
minutes. Remove leaves with a slotted spoon or tongs and drain on
paper towels. Pat leaves dry. Spoon half of sauce into an oiled
9-inch square baking pan. Cut mozzarella into 8 pieces. Place 1 piece
of cheese near base of each cabbage leaf. Roll up leaf, tucking in
sides to make a neat package. Place cabbage rolls in pan, seam-side
down. Spoon on remaining sauce and sprinkle with Parmigiano- Reggiano
cheese. Bake at 375 degrees F. until sauce is bubbling, about 25
minutes. Serve hot. From the recipe files of Posted
to MM-Recipes Digest by SUZY <> on Aug 12,

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