Directions:
- Crumble meat into bowl. Sprinkle with onion, bread crumbs, 4 T. parsley, 2 t. salt, and 1/2 t. pepper. Beat eggs and tomato paste until blended; pour over meat and mix gently just until blended.
- Shape meat mixture into eight 3x2-inch loaves. Place loaves 3 inches apart in large baking pan; refrigerate covered with plastic wrap.
- Heat large pot of salted water to boiling. Add potatoes and boil until tender, 15-20 minutes. Remove with slotted spoon and pat dry.
- Cut off bottom of thick center rib of each cabbage leaf. Add leaves to boiling water. Stir gently to separate leaves, and blanch until bright green and softened, 2-3 minutes. Remove with slotted spoon; drain on paper towels.
- Heat oven to 350 degrees.
- Place milk, butter, remaining parsley, and nutmeg in large bowl. Mash potatoes until smooth. Add to milk mixture; stir until blended. Spread potato mixture evenly over tops and sides of loaves. Wrap each loaf in a cabbage leaf, enclosing it completely. Brush loaves lightly with oil.
- Cover baking pan with aluminum foil and bake loaves 30 minutes. Remove foil and bake, basting loaves with pan juices, until cabbage is lightly browned, about 20 minutes more.
- While loaves are baking, make sauce: heat olive or vegetable oil in heavy 2-quart saucepan over medium heat. Add celery, carrot, onion, and mushrooms; saute until softened and lightly browned, about 5 minutes. Stir in garlic and thyme. Saute 1 minute. Reduce heat to low. Stir in tomatoes with liquid. Simmer uncovered until thickened, 10-15 minutes. Puree in blender or food processor until almost smooth. Season with remaining salt and pepper. (Sauce can be store in refrigerator up to 1 week or in freezer up to 3 months. Makes 2 cups of sauce.).
- Remove baked loaves with slotted spatula to serving plates. Serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1132.11 Kcal (4740 kJ) | ||
| Calories from fat | 1010.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 112.24g | 173% | |
|---|---|---|---|
| Cholesterol | 199.45mg | 66% | |
| Sodium | 1621.22mg | 68% | |
| Potassium | 896.04mg | 19% | |
| Total Carbs | 12.57g | 4% | |
| Sugars | 5.51g | 22% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 18.45g | 37% | |
| Vitamin C | 15.9mg | 26% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 94.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 350.28 Kcal (1467 kJ) | ||
| Calories from fat | 312.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.73g | 173% | |
|---|---|---|---|
| Cholesterol | 61.71mg | 66% | |
| Sodium | 501.61mg | 68% | |
| Potassium | 277.24mg | 19% | |
| Total Carbs | 3.89g | 4% | |
| Sugars | 1.71g | 22% | |
| Dietary Fiber | 0.78g | 10% | |
| Protein | 5.71g | 37% | |
| Vitamin C | 4.9mg | 26% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.5mg | 8% | |
| Calcium | 29.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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