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1
Crumble meat into bowl.
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2
Sprinkle with onion, bread crumbs, 4 T. parsley, 2 t. salt, and 1/2 t. pepper.
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3
Beat eggs and tomato paste until blended; pour over meat and mix gently just until blended.
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4
Shape meat mixture into eight 3x2-inch loaves.
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5
Place loaves 3 inches apart in large baking pan; refrigerate covered with plastic wrap.
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6
Heat large pot of salted water to boiling.
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7
Add potatoes and boil until tender, 15-20 minutes.
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8
Remove with slotted spoon and pat dry.
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9
Cut off bottom of thick center rib of each cabbage leaf.
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10
Add leaves to boiling water.
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11
Stir gently to separate leaves, and blanch until bright green and softened, 2-3 minutes.
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12
Remove with slotted spoon; drain on paper towels.
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13
Heat oven to 350 degrees.
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14
Place milk, butter, remaining parsley, and nutmeg in large bowl.
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15
Mash potatoes until smooth.
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16
Add to milk mixture; stir until blended.
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17
Spread potato mixture evenly over tops and sides of loaves.
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18
Wrap each loaf in a cabbage leaf, enclosing it completely.
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19
Brush loaves lightly with oil.
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20
Cover baking pan with aluminum foil and bake loaves 30 minutes.
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21
Remove foil and bake, basting loaves with pan juices, until cabbage is lightly browned, about 20 minutes more.
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22
While loaves are baking, make sauce: heat olive or vegetable oil in heavy 2-quart saucepan over medium heat.
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23
Add celery, carrot, onion, and mushrooms; saute until softened and lightly browned, about 5 minutes.
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24
Stir in garlic and thyme.
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25
Saute 1 minute.
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26
Reduce heat to low.
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27
Stir in tomatoes with liquid.
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28
Simmer uncovered until thickened, 10-15 minutes.
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29
Puree in blender or food processor until almost smooth.
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30
Season with remaining salt and pepper.
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31
(Sauce can be store in refrigerator up to 1 week or in freezer up to 3 months.
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32
).
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33
Remove baked loaves with slotted spatula to serving plates.
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34
Serve with sauce.
