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1
Preheat oven to 325F (160C).
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2
Heat a large casserole dish with 18 inch oil over medium high heat.
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3
Season the oxtails with salt and pepper and sear on all sides in the casserole.
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4
Transfer the oxtails to a plate and add the onions, carrots, celery and garlic to the pan and cook until they start to caramelize.
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5
Add the herbs and spices, and return the oxtails to the pan.
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6
Add the tomatoes, wine and capers and bring to a boil.
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7
There should be just enough liquid to come halfway up the oxtails.
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8
Add water if necessary.
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9
Cover with a piece of foil and then with a lid and braise in the oven 4 hours.
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10
Add more water during the braising if the juices reduce too much.
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11
The oxtails are done when the meat is falling off the bones.
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12
When cool enough to handle, strip the meat off the bones.
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13
Discard excess fat and grizzle.
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14
Chop the meat.
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15
Strain 1 cup vegetables out of the sauce and mix the vegetables with the meat.
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16
Add the crumbs, cheese and parsley and mix well.
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17
Season with salt and pepper.
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18
Remove the tough part of the stems in the cabbage leaves.
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19
Season leaves with salt and pepper.
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20
Distribute the stuffing evenly among the leaves.
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21
Roll up the leaves into a sausage shape, completely enclosing the stuffing.
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22
Arrange the cabbage leaves in a gratin that holds them snugly.
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23
Pour the juices, thinned with water if necessary, around the rolls.
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24
Sprinkle with Parmesan cheese.
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25
Bake at 375F (190C) 30 minutes or until heated through and golden on top.
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26
Serve on mashed potatoes
