Try this Braised Oxtails in Cabbage Leaves on Mashed Potatoes recipe, or contribute your own.

Still searching for what to cook ?

Name: Braised Oxtails in Cabbage Leaves on Mashed Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c carrot Diced; 1 tb fresh thyme leaves Chopped; 1/4 c Parmesan cheese; 4 Pepperoncini thinly sliced; 4 lb Oxtails cut 2 inches thick; 1/2 c celery Diced peeled; 1 ts Ground cumin; 2 c onion Diced; 4 sprigs Italian, parsley; 1 tb fresh sage leaves Chopped; 2 c plum tomatoes Canned; 2 tb Capers rinsed and dried; 1/2 c Bread crumbs; 3 Bay Leaves; 8 Large cabbage leaves; 6 Cloves garlic; 2 c Red wine; 1 ts Ground coriander; 2 tb Chopped parsley; Salt

Find the most delicious recipes here

INGREDIENTS

1 c carrot ; Diced
1 tb fresh thyme leaves ; Chopped
1/4 c Parmesan cheese
4 Pepperoncini ; thinly sliced
4 lb Oxtails ; cut 2 inches thick
1/2 c celery ; Diced peeled
1 ts Ground cumin
2 c onion ; Diced
4 sprigs Italian, parsley
1 tb fresh sage leaves ; Chopped
2 c plum tomatoes ; Canned
2 tb Capers ; rinsed and dried
1/2 c Bread crumbs
3 Bay Leaves
8 Large cabbage leaves
6 Cloves garlic
2 c Red wine
1 ts Ground coriander
2 tb Chopped parsley
Salt

Servings

INSTRUCTIONS

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 Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9329 Posted to MC-Recipe Digest V1 #286 Date: Fri, 8 Nov 96 02:28:10 UT From: "Ed Bauman"

NOTES

Alert editor

Braised Oxtails in Cabbage Leaves on Mashed Potatoes

1 c carrot Diced
1 tb fresh thyme leaves Chopped
1/4 c Parmesan cheese
4 Pepperoncini thinly sliced
4 lb Oxtails cut 2 inches thick
1/2 c celery Diced peeled
1 ts Ground cumin
2 c onion Diced
4 sprigs Italian, parsley
1 tb fresh sage leaves Chopped
2 c plum tomatoes Canned
2 tb Capers rinsed and dried
1/2 c Bread crumbs
3 Bay Leaves
8 Large cabbage leaves
6 Cloves garlic
2 c Red wine
1 ts Ground coriander
2 tb Chopped parsley
 Salt

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  Recipe By     : CHEF DU JOUR JODY ADAMS SHOW #DJ9329    Posted to MC-Recipe Digest V1 #286    Date: Fri, 8 Nov 96 02:28:10 UT    From: "Ed Bauman" <BIRCHCREEK@msn.com>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (4407g)
Recipe Makes: 1

Calories: 2843
Calories from Fat: 264 (9%)

Amt Per Serving		% DV

	Total Fat 29.3g	39 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 11g
Cholesterol 9.7mg		3 %
Sodium 8271mg		285 %
Potassium 5067.5mg		133 %
Total Carbohydrate 405g		119 %
	Dietary Fiber 46.6g	186 %
	Sugars, other 358.4g
Protein 79.5g		114 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2843

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe