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1
Preheat oven to 325 degrees.
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2
Heat a large casserole dish with 1/8-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 in the onions, carrots, celery and garlic to the pan and cook till they start to caramelize.
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5
Add in the herbs and spices, and return the oxtails to the pan.
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6
Add in the tomatoes, wine and capers and bring to a boil.
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7
There should be just sufficient liquid to come halfway up the oxtails.
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8
Add in 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 hrs.
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10
Add in 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 cold sufficient to handle, strip the meat off the bones.
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13
Throw away excess fat and grizzle.
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14
Chop the meat.
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15
Strain 1 c. vegetables out of the sauce and mix the vegetables with the meat.
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16
Add in 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 proportionately 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 which 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 375 degrees 30 min or possibly till heated through and golden brown on top.
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26
Serve on mashed potatoes garnished with parsley sprigs and sliced Pepperoncini.
