Italian Stuffed Cabbage With Mashed Potatoes


Italian Stuffed Cabbage

AIny floor meat combos can be utilized, together with floor meat substitutes.

4 servings


1 head of cabbage positioned within the freezer in a single day after which thawed (it’s simpler to roll wilted leaves and eliminates the boiling step
Take away 8 leaves and place them on a kitchen towel.

Tomato Sauce
2 cloves of garlic minced positive
1 teaspoon salt
½ teaspoon dried Italian seasoning
2 contemporary basil leaves minced
¼ teaspoon black pepper
1/4 teaspoon cayenne pepper
1 – 141/2 ounce can of chopped Italian tomatoes

½ cup water
2 cups meatloaf combine (floor beef, pork, and veal)
¼ cup finely chopped onion
1/2 cup Italian seasoned bread crumbs
1 egg
Salt to style


Mix the sauce components in a medium bowl.

Place the filling components in one other bowl and blend nicely.

Lower the core out of the underside of every cabbage leaf.


Place ¼ cup filling on the backside of every cabbage leaf. Fold within the sides of the leaf and roll up. Place the rolls in a greased 8×8-inch pan. Pour the tomato sauce over the rolls and canopy the dish with foil.
Bake in a 350-degree oven for half-hour. Take away the foil and bake the rolls for half-hour extra.

Mashed Potatoes


1 1/2 kilos Russet potatoes 1 ½ lbs Yukon gold potatoes
2 cloves garlic
¼ cup salted butter at room temperature
1 cup milk, cream, or bitter cream
Salt to style


Peel and quarter potatoes, and place in a pot of chilly salted water.

Add cloves of garlic and produce to a boil, prepare dinner uncovered for quarter-hour or till fork-tender. Drain nicely.
Warmth milk on the stovetop (or within the microwave) till heat.
Add butter to the potatoes and start mashing. Pour in heated milk a little bit at a time whereas utilizing a potato masher to achieve desired consistency.
Season with salt and pepper. Serve scorching.


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