*  Exported from  MasterCook  *
                Stuffed Cabbage With Red Pepper Vinaigrette
 Recipe By     : TOO HOT TAMALES #TH6328
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sent Mc                          Too Hot Tamales
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Medium        cabbage
    2      Tablespoons   olive oil
    1      Medium        onion -- diced
    2                    garlic cloves -- minced
    1      Teaspoon      coarse salt
      1/2  Teaspoon      ground black pepper
    5      Slices        day old white bread -- crusts removed,
                          -- diced
      1/2  Cup           milk
    4                    eggs -- beaten
    1      Cup           Anejo cheese -- grated
 Core the cabbage and remove tough outer leaves. Bring a large pot of water
 to a boil, add the cabbage and boil until the outer leaves are just soft and
 easy to pull off. Remove the cabbage from the water, leaving the cooking
 liquid in the pot, and peel off about 10 outer leaves and set them aside.
 Chop enough of the remaining cabbage to make 3 cups of chopped cabbage.
 Heat oil in a large saucepan, add onion and saute until tender, about 10
 minutes. Add the garlic, chopped cabbage, salt and pepper and saute for
 another 10 minutes, stirring occasionally.
 Meanwhile, place the bread in a bowl and pour in the milk. When the bread
 has absorbed the milk, add the eggs and Anejo cheese and mix well with your
 hands. Add bread mixture to the cooled sauteed vegetables and mix well.
 Line a large bowl with cheesecloth, letting the edges come up over the bowl.
 Line the sides and bottom of the bowl with about 8 of the cabbage leaves.
 Fill the bowl with the vegetable mixture and cover with the remaining
 cabbage leaves. Bring the corners of the cheesecloth together and tie into a
 Carefully lift the cabbage bundle and place in the pot with the cabbage
 cooking liquid so that it is completely covered. Bring to a boil, then lower
 heat and simmer for about 30 minutes.
 To serve, cut the cheesecloth and invert the cabbage onto a serving platter.
 Drizzle with Red Pepper Vinaigrette.
 Yield: 4 to 6 servings 
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