Veal Stuffed Cabbage with Tomato & Preserved Lemon - Andrew Zimmern

Ingredients

• 2 1/2 pounds ground veal
• 2 eggs
• 1 1/2 cups breadcrumbs
• 1/2 cup plain yogurt
• 1/2 cup minced parsley
• 2 tablespoons ground cumin
• 2 cloves minced garlic
• 1/3 cup toasted pine nuts
• 1 minced onion
• 1 pound cooked chopped spinach, drained very, very well
• 2 heads Napa or savoy cabbage, cleaned, leaves blanched and cooled
• 2 tablespoons butter
• 2 minced shallots
• 4 tablespoons minced preserved lemons
• 2 minced cloves garlic
• 2 diced carrots
• 1 teaspoon saffron
• 1 cup white wine
• 1 tablespoon harissa paste
• 6 leaves basil
• 1/2 cup orange juice
• 1 tablespoon ground celery seed
• 24 ounces diced tomatoes in juice
• 1/2 cup sliced toasted almonds