Cabbage Stuffed With La Tomme des Demoiselles
- 1 large Savoy cabbage
- 450 g (1 lb) ground veal
- 225 g (1/2 lb) Toulouse sausage meat, or other sausage according to taste
- 2 onions, chopped
- 15 ml (1 tbsp.) fresh thyme, chopped
- 15 ml (1 tbsp.) fresh parsley, chopped
- 15 ml (1 tbsp.) chives, chopped
- 2 bread slices, with crusts removed, dipped in 60 ml (1/4 cup) of milk
- 1 egg
- 125 ml (1/2 cup) prunes, chopped
- 60 ml (1/4 cup) roasted pine nuts
- 500 ml (2 cups) La Tomme des Demoiselles, cut into cubes
- Salt and freshly ground pepper
- Marinara sauce (store-bought or homemade)
Preheat oven to 350° F (180° C).
Blanch the cabbage in a pot of salted boiling water. Drain and rinse with cold water to cool it down. Set aside.
In a large bowl, mix the veal, sausage meat, onions, herbs, bread, egg, prunes, pine nuts, and half of the cheese. Add salt and pepper. Mix well.
Divide the stuffing between the individual cabbage leaves, roll and fold the ends to form small stuffed cabbage rolls. Place the rolls on a baking dish, cover with marinara sauce and the remainder of the cheese. Bake for approximately 1 hour covered with aluminum foil.