Prep 20 mins
Cook 2 hrs
This layered extravaganza is deliciously slow-cooked, and is a wonderful way to use your leftover turkey from the holidays! Makes a good after-Thanksgiving or New Year's Eve/Day dinner party dish. Original recipe was from "Julia Child's Kitchen." Although the preparation sounds a bit complicated, all the steps are well laid out and it's not difficult to prepare. Guaranteed to impress! Recipe posted by request.
- 2 1⁄2 lbs cabbage
- 6 ounces lean salt pork, rind removed,cut into 12 slices about 1/4 inch thick
- 2 cups finely minced onions
- 1 thinly sliced carrot
- 1 thinly sliced onion
- 4 cups ground leftover cooked turkey
- 1 1⁄2 cups sausage meat
- 2 eggs
- 2 cloves garlic, pressed
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 3⁄4 teaspoon thyme
- 1⁄4 teaspoon allspice
- 2 -3 cups beef stock, divided
- 2 cups crushed tomatoes
- 1 tablespoon butter, divided
- 2 tablespoons olive oil, divided
- Special equipment: oven-safe large 2 1/2 or 3 quart round-bottomed bowl.
- Two days prior to making the dish: remove the core from the cabbage, wrap the head tightly in plastic, and place it in the freezer; the day you're going to make the dish thaw the frozen head in hot water and the leaves will easily peel off.
- Preheat oven to 400 degrees F.
- In a pot, boil some water; blanch the slices of salt pork by immersing them in the boiling water for 2 to 3 minutes, then rinse them in cold water to halt the cooking and pat them dry.
- In a skillet over medium heat, heat 1 tablespoon of butter with 1 tablespoon of olive oil and sauté the minced onions until tender, about 7 minutes.
- Take 3/4 of the cooked onions and set aside for stuffing; take the remaining cooked onions and set them aside for the sauce.
- Using 1 tablespoon of olive oil, in a small pan over medium heat lightly brown the carrot and thinly sliced onion, about 5 minutes.
- In a mixing bowl, combine the ground cooked turkey, sausage, eggs, cloves, salt, pepper, thyme, allspice, and the cooked onions reserved for the stuffing, and mix well; add 5 tablespoons (or more, to moisten enough so that the stuffing will adhere to cabbage leaves- see steps below) of the stock and mix.
- Take the large oven-safe round-bottomed bowl and line the bottom of it with half of the blanched salt pork strips, then lay half of the sliced carrots and onions on top.
- Take the peeled cabbage leaves and select the largest and best to line the bottom (covering the pork, carrots, and onion) and sides of the bowl- place the leaves with the ends down and the stem-side up.
- Spread a layer of the stuffing mixture, about 1/2-inch thick, on the bottom and sides of the bowl (which are now covered with the cabbage leaves), then press some smaller cabbage leaves on top of the stuffing.
- Repeat the process until the bowl is filled to within 1/2-inch of the top, occasionally slipping a large green leaf down the sides of the bowl, if necessary, to be sure that no gaps appear between the leaves.
- Cover with a final layer of cabbage leaves and the remaining pork and carrot/onion mixture, then pour in enough beef stock to come within 1 inch of the bowl rim.
- Place the bowl on a pan (to catch drippings) and place in the lower-middle section of the preheated oven; cook for 30 minutes- the cabbage should simmer.
- Reduce oven temperature to 350 degrees F and continue to bake for 1 1/2 to 2 hours; it is done when you place a thermometer into the thickest part of the bowl and the temperature reads 165 degrees F.
- Check it occasionally as it bakes- you want to keep the cabbage at a slow simmer, and you might need to add additional stock if too much evaporates.
- When the cabbage is almost done and there's only about 15 minutes left for it to bake, prepare the sauce: over medium heat in a saucepan, stir together the tomato and the remaining cooked minced onion, and simmer for 10 minutes.
- Remove the cabbage from the oven, remove the pork, carrot, and onion from the top layer, and drain off 1 cup of the liquid from the bowl; add the liquid to the tomato mixture and simmer an additional 5 minutes.
- Place a warm serving dish upside-down over the bowl and, while holding the dish in place, carefully un-mold the cabbage by turning bowl and dish over.
- Remove the pork, carrot, and onion mixture from where it was on the bottom of the bowl (which is now the top of the mold).
- In a saute pan, brown the pork strips.
- To serve, pour the tomato sauce around the base of the molded cabbage and garnish with the browned pork strips.
Wasn't going to review this because I changed it quite a bit. Ended up making it more like a soup. I made the meat mixture into large meatballs, chopped up all of the cabbage and cooked in the crockpot for 8 hours. Next time I think I'll use sage sausage and for the 4 cups of turkey I'm going to try 2 cups turkey and 2 cups beef. Only for the reason that my BF did not enjoy the turkey taste or texture with his cabbage. I enjoyed this enough to take it for my lunch every day last week. Thanks for a great way to use up all of that turkey that was taking up half of my freezer!