New York City Chefs Daily Recipe for 02/12/2002 : Cabbage Rolls
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Cabbage Rolls recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 02/12/2002 : Cabbage Rolls
"Cabbage Rolls"
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"As we graze it grows"

1 head of Savoy cabbage
2/3 cup white bread
Milk, to soak bread
1 1/2 cup cold meat, very finely chopped, or fresh lean ground beef
1 egg
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped
1/2 cup freshly grated Parmesan cheese
Pinch of grated nutmeg
Salt and freshly ground black pepper
5 tablespoons olive oil
1 medium onion, finely chopped
1 cup dry white wine

Cut the leaves from the cabbage saving the innermost part for soup.  Blanch the leaves a few at a time in a pan of boiling water for 4 to 5 minutes.  Refresh under cold water. Spread the leaves out on a clean dish towel to dry.  Cut the crusts from the bread, and discard. Soak the bread in a little milk for about 5 minutes. Squeeze out the excess moisture with your hands. In a mixing bowl combine the chopped or minced meat with the egg and soaked bread.  Stir in the parsley, and garlic and Parmesan.  Season with nutmeg, salt and pepper. Divide any very large cabbage leaves in half, discarding the rib.  Lay the leaves out on a flat surface.  Form little sausage shaped mounds of stuffing, and place them at the edge of each leaf. Roll up the leaves, tucking the ends in as you roll. Squeeze each roll lightly in the palm of your hand to help the leaves to stick. In a large, shallow, casserole or deep frying pan heat the olive oil.  Add the onion, and cook gently until it softens.  Raise the heat slightly, and add the cabbage rolls, turning them over carefully with a large spoon as they cook.  Pour in half of the wine. Cook over low to moderate heat until the wine has evaporated. Add the rest of the wine, cover the pan, and cook for 10 to 15 minutes more.  Remove the cover, and cook until all the liquid has evaporated. Remove from heat, allow to cool for about 5 minutes before serving. Serves 4 to 5.
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