Cabbage
Stuffed With Provençale Stuffing
 

4 Servings

2 c Provençale Stuffing, (see-recipe)
8 lg green cabbage leaves
1/2 c smoked Provolone, Grated-cheese
1/2 c dry white wine, water or-broth
1 lg tomato, peeled and chopped
1/4 t caraway seeds
Salt
Black pepper

Heat oven to 350F.
Prepare Provençale Stuffing. (see-recipe)
Steam cabbage leaves for about 4 minutes.
If you have trouble removing them from the head without cracking them, remove the core from the cabbage head and place the entire head in the steamer for 5 to 6 minutes.
The leaves should come off easily now.
Put about 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf.
Pour wine or broth into a buttered baking dish, sprinkle tomato, caraway seeds into it and place the rolled cabbage leaves into the liquid so they can't roll open. Sprinkle the cabbages with a little salt and black pepper.
Cover and bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with Provolone cheese and bake another 5 minutes.

Serve warm.