Stuffed Cabbage With Red Pepper Vinaigrette

* Exported from MasterCook *

Stuffed Cabbage With Red Pepper Vinaigrette

Recipe By : TOO HOT TAMALES #TH6328
Serving Size : 6 Preparation Time :0:00
Categories : Sent Mc Too Hot Tamales

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Medium cabbage
2 Tablespoons olive oil
1 Medium onion -- diced
2 garlic cloves -- minced
1 Teaspoon coarse salt
1/2 Teaspoon ground black pepper
5 Slices day old white bread -- crusts removed,
-- diced
1/2 Cup milk
4 eggs -- beaten
1 Cup Anejo cheese -- grated

Core the cabbage and remove tough outer leaves. Bring a large pot of water
to a boil, add the cabbage and boil until the outer leaves are just soft and
easy to pull off. Remove the cabbage from the water, leaving the cooking
liquid in the pot, and peel off about 10 outer leaves and set them aside.
Chop enough of the remaining cabbage to make 3 cups of chopped cabbage.
Heat oil in a large saucepan, add onion and saute until tender, about 10
minutes. Add the garlic, chopped cabbage, salt and pepper and saute for
another 10 minutes, stirring occasionally.
Meanwhile, place the bread in a bowl and pour in the milk. When the bread
has absorbed the milk, add the eggs and Anejo cheese and mix well with your
hands. Add bread mixture to the cooled sauteed vegetables and mix well.
Line a large bowl with cheesecloth, letting the edges come up over the bowl.
Line the sides and bottom of the bowl with about 8 of the cabbage leaves.
Fill the bowl with the vegetable mixture and cover with the remaining
cabbage leaves. Bring the corners of the cheesecloth together and tie into a
bundle.
Carefully lift the cabbage bundle and place in the pot with the cabbage
cooking liquid so that it is completely covered. Bring to a boil, then lower
heat and simmer for about 30 minutes.
To serve, cut the cheesecloth and invert the cabbage onto a serving platter.
Drizzle with Red Pepper Vinaigrette.
Yield: 4 to 6 servings

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