Stuffed Cabbage (Cavolo Ripieno)

Directions

1. Preheat the oven to 375 degrees.
2. Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
3. Remove whole leaves from the cabbage to yield 14 large leaves and plunge into the boiling water. Cook till soft sufficient to fold, about 4 to 5 min. Drain and rinse with cold water and lay out on clean kitchen towels to continue cooling.
4. Meanwhile, in a large mixing bowl, place the grnd turkey, 1/2 c. of the bread crumbs, 1/2 c. of the parsley, red onion, sage, salt and pepper and Large eggs and mix well with hands. Lay out the cabbage leaves on a cutting board and place a medium-sized handful of the turkey mix in the lower center of each leaf. Fold the lateral sides inward and roll from the base to create a closed pocket out of each stuffed leaf.
5. In an ovenproof casserole large sufficient to hold all the cabbage rolls, place half the tomato sauce and all the wine. Lay the cabbage rolls atop the sauce. Spoon the remaining sauce over and bake 1 hour. Remove and sprinkle with the remaining 1/2 c. bread crumbs, 1/4 c. parsley and minced mint. Serve immediately.
6. This recipe yields 4 servings.