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Receta Mozzarella Stuffed Cabbage Invoitini Di Cavolo

by Global Cookbook

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

Salt     Freshly grnd pepper 8 lrg Savoy cabbage leaves 1/2 lb Fresh mozzarella cheese 1/4 c. Grated Parmigiano-Reggiano

Direcciones

1. 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.
2. Bring a large pot of water to boil. Add in cabbage leaves and salt to taste.
3. 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.
4. 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.
5. Bake at 375 degrees F. till sauce is bubbling, about 25 min. Serve warm.

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