Ingredients for Mini Cabbage Wraps
- Ground Pork
- 1/2 cup chopped onion
- Fine Dry Breadcrumb
- Fresh Parsley
- 2 tsp salt
- Ground Pepper
- 2 large eggs
- 2 tbsp tomato paste
- Baking Potatoes
- 1 medium head of cabbage, leaves separated
- 1/2 cup milk
- Unsalted Butter
- Ground Nutmeg
- Vegetable Oil
- Olive Oil
- Celery Rib
- 1/2 cup chopped carrot
- 1 cup sliced mushrooms
- Garlic Cloves
- 1 tsp thyme
- Italian Plum Tomatoes
- Fresh Ground Pepper
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How to Make Mini Cabbage Wraps
- Preheat oven to 350°F (175°C).
- Crumble ground beef into a large bowl.
- Add chopped onion, bread crumbs, 4 tsp parsley, 2 tsp salt, and 1/2 tsp pepper. Mix well.
- In a separate bowl, beat eggs and tomato paste until blended. Pour over meat mixture and gently combine.
- Shape meat mixture into eight 3x2-inch loaves.
- Place loaves 3 inches apart in a large baking pan. Refrigerate, covered with plastic wrap, for at least 30 minutes.
- Meanwhile, boil potatoes in salted water until tender (15-20 minutes). Drain, and mash.
- Remove thick center rib from each cabbage leaf. Blanch leaves in boiling salted water for 2-3 minutes until bright green and softened. Drain and pat dry.
- In a bowl, combine mashed potatoes, milk, butter, remaining parsley, and nutmeg. Mix until smooth.
- Spread potato mixture evenly over the tops and sides of the meatloaves.
- Wrap each meatloaf in a cabbage leaf, completely enclosing it.
- Lightly brush loaves with olive oil.
- Cover baking pan with aluminum foil and bake for 30 minutes.
- Remove foil and bake for another 20 minutes, basting with pan juices, until cabbage is lightly browned.
- While loaves are baking, prepare the sauce: Heat 1 tbsp olive oil in a saucepan over medium heat.
- Add celery, carrot, onion, and mushrooms. Sauté until softened and lightly browned (about 5 minutes).
- Stir in garlic and thyme; sauté for 1 minute.
- Reduce heat to low, stir in crushed tomatoes, and simmer uncovered until thickened (10-15 minutes).
- Puree sauce in a blender until almost smooth. Season with remaining salt and pepper.
- Remove baked cabbage wraps with a slotted spatula and serve immediately with the sauce.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
40g
Fat
86g
Carbs
12g
