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Italian   -   Mozzarella-Stuffed Cabbage   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 1 Clove Garlic -- finely chopped
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Parsley -- finely chopped
  • 2 Large Tomatoes -- finely chopped
  • 1/2 Teaspoon Oregano
  • Salt And Pepper -- to taste
  • 8 Large Savoy Cabbage Leaves
  • 8 Ounces Fresh Mozzarella
  • 1/4 Cup Parmesan Cheese -- grated
Directions In medium saucepan, cook garli in the oil for 30 seconds. Stir in parsley, then add tomatoes, oregano, salt and pepper. Bring the sauce to a simmer and cook for 20 minutes. Bring a large pot of water to a boil. Add cabbage and salt to taste. Cook for 2 minutes. Remove and pat dry. Preheat oven to 375 degrees. Spray with nonstick spray a 9 inch square ronreactive baking pan. Spoon half the sauce into the pan. Cut the mozzarella into 8 pieces. Place 1 piece near the base of each cabbage leaf, tucking in the sides to make a neat package. Place the cabbage rolls, seam side down. Spoon on the remaining sauce and sprinkle with parmesan. Bake for 30 minutes.
Serves 4
Time to Make 0:00

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