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Ingredientes
- 1 cl Garlic, finely minced
- 3 Tbsp. Extra virgin olive oil,plus extra for pan
- 2 Tbsp. Minced fresh parsley
- 2 c. Canned minced tomatoes
- 1/2 tsp Dry oregano
- Â Â Salt
- Â Â Freshly grnd pepper
- 8 lrg Savoy cabbage leaves
- 1/2 lb Fresh mozzarella cheese
- 1/4 c. Grated Parmigiano-Reggiano
Direcciones
- Cook garlic in 3 Tb. extra virgin olive oil in a medium saucepan over medium heat till pale gold, about 30 seconds. Stir in parsley, then add in tomatoes, oregano and salt and pepper to taste. Bring sauce to a simmer and cook till thickened, 15 to 20 min.
- Bring a large pot of water to boil. Add in cabbage leaves and salt to taste.
- Cook till leaves are tender, about 2 min. Remove leaves with a slotted spoon or possibly 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 pcs. 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. till sauce is bubbling, about 25 min. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 205 | 68% |
| Total Fat 22.96g | 29% |
| Saturated Fat 8.42g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 552mg | 23% |
| Potassium 299mg | 9% |
| Total Carbs 7.54g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.26g | 2% |
| Protein 17.55g | 28% |
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