How to make it

  • Preheat oven to 375.
  • Remove whole leaves from cabbage to yield 20 large leaves and plunge into boiling water.
  • Cook until soft enough to fold about 5 minutes.
  • Drain and rinse with cool water and lay out on clean kitchen towel to continue cooling.
  • Combine veal, 1/2 cup bread crumbs, 1/4 cup parsley, red onion, sage, salt, pepper and eggs.
  • Mix well with hands.
  • Lay out cabbage leaves and place a medium handful of veal in lower center of each leaf.
  • Fold lateral sides inward and roll from base to form a closed pocket out of each stuffed leaf.
  • In a large ovenproof casserole place half the tomato sauce and all the white wine.
  • Lay cabbage rolls on top of sauce until covered with one layer.
  • Spoon remaining sauce over and bake 1 hour.
  • Remove and sprinkle with remaining bread crumbs and parsley then serve immediately.

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