*  Exported from  MasterCook II  *
 Serving Size  : 0    Preparation Time :0:00
 Categories    : TVFN
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        oxtails, -- cut 2 inches thick
                         Salt and freshly ground black pepper
    2      cups          diced onion
    1      cup           diced carrot
      1/2  cup           diced peeled celery
    6      cloves        garlic, coarsely chopped
    1      tablespoon    chopped fresh thyme leaves
    1      tablespoon    chopped fresh sage leaves
    1      teaspoon      ground cumin
    1      teaspoon      ground coriander
    3                    bay leaves
    2      cups          canned plum tomatoes with their juices
    2      cups          red wine
    2      tablespoons   capers -- , rinsed and dried
    8                    large cabbage leaves, -- blanched in salted w
      1/2  cup           bread crumbs
      1/4  cup           Parmesan cheese
    2      tablespoons   chopped parsley
    4                    Italian -- parsley sprigs
    4                    Pepperoncini, -- thinly sliced and se
 Preheat oven to 325 degrees. Heat a large casserole dish with 1/8-inch oil 
 over medium high heat. Season the oxtails with salt
 and pepper and sear on all sides in the casserole. Transfer the oxtails to a 
 plate and add the
 onions, carrots, celery and garlic to the pan and cook until they start to 
 caramelize. Add the herbs
 and spices, and return the oxtails to the pan. Add the tomatoes, wine and 
 capers and bring to a
 boil. There should be just enough liquid to come halfway up the oxtails. Add 
 water if necessary.
 Cover with a piece of foil and then with a lid and braise in the oven 4 hours. 
 Add more water
 during the braising if the juices reduce too much. The oxtails are done when 
 the meat is falling
 off the bones. When cool enough to handle, strip the meat off the bones. 
 Discard excess fat and
 grizzle. Chop the meat. Strain 1 cup vegetables out of the sauce and mix the 
 vegetables with the
 meat. Add the crumbs, cheese and parsley and mix well. Season with salt and 
 pepper. Remove the tough part of the stems in the cabbage leaves. Season 
 leaves with salt and pepper.
 Distribute the stuffing evenly among the leaves. Roll up the leaves into a 
 sausage shape,
 completely enclosing the stuffing. Arrange the cabbage leaves in a gratin that 
 holds them snugly. Pour the juices, thinned with
 water if necessary, around the rolls. Sprinkle with Parmesan cheese. Bake at 
 375 degrees 30
 minutes or until heated through and golden on top. Serve on mashed potatoes 
 garnished with parsley sprigs and sliced Pepperoncini. Yield: 4 servings
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