Veal Meatballs with Cabbage and Tomato Sauce


1 small head of cabbage, stemmed 5 minutes
1 lb ground veal
1/2 c parley
1/2 c cilantro
1/2 c rosemary leaves
6 cloves garlic
2 c cooked rice
1 egg
1/2 tsp salt
Black pepper
1/2 tsp ground nutmeg
1/2 c grated parmigiano

Preheat oven to 425.

Tomato Sauce:
2 28oz cans tomatoes
1 TBSP salt
several celery leaves
6 cloves garlic
3 bay leaves

To make sauce, combine all ingredients in a medium pan and cook for 30 minites over medium heat. Remove bay leaves, purée with immersion blender, set aside.

Chop steamed cabbage and place in the bottom of a baking dish.

In a food processor combine veal, parsley, cilantro, rosemary, garlic, rice, egg, salt, pepper, nutmeg and half the cheese, process to blend. Form into meatballs and place on top of the cabbage. Cover with tomato sauce.

Bake 25 – 30 minutes until meatballs cooked through and sauce is bubbling. 

Serves 6 – 8.


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