1/4 Photos of Stuffed Whole Cabbage
2 hrs 40 mins
This twist on cabbage rolls might sound like a lot of work but is quite easy and makes for a great presentation. Your guests will be amazed! It also reheats well and is good cold. This doesn't have the usual tomato based sauce poured on top, but I have done it that way too and both ways are excellent! Be sure you have a clean piece of cheesecloth before starting this recipe. From Food and Drink Magazine, yes AGAIN!
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Units: US | Metric
- 1 medium savoy cabbage or 1 small savoy cabbage
- 2 tablespoons unsalted butter
- 2 onions, diced
- 3 garlic cloves, minced
- 20 fresh sage leaves, shredded
- 2 eggs
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground allspice
- fresh ground black pepper
- 1 1/2 lbs ground pork
- 1 cup fresh breadcrumb
- 1/4 cup chopped parsley
- 3 sprigs thyme
- 1 bay leaf
- 6 juniper berries, crushed
- 4 -6 cups chicken stock
- one section of clean cheesecloth
- 1Remove the coarse outside leaves from the cabbage and trim the base. Bring a large pot of salted water to a boil. Blanch the cabbage for 7 minutes, then refresh under cold running water, drain well.
- 2Melt the butter in a large frying pan over medium heat, add the onions, season well and cook until softened. Stir in the garlic and sage the set aside to cool.
- 3Whisk the eggs, salt, allspice and pepper together. Pour into a large bowl and add the pork and cooled onion mixture. Stir in the bread crumbs, parsley and mix well. Fry a small ball of stuffing to check the seasoning. Adjust the stuffing if necessary-it should be well seasoned, as the cabbage will absorb it.
- 4Spread a section of clean cheesecloth on the work surface and place the cabbage in the centre.
- 5Open out the leaves carefully, like a flower until you reach the heart and the leaves are small and too brittle to peel back. Starting with the inside circle of leaves, spread about 1 to 2 tbsp (15 to 25 mL) of stuffing onto them, then fold them back around the cabbage heart. Repeat with each layer of leaves, adding more stuffing to the bigger leaves. If you run out of stuffing before the last layer, don't worry, just fold those leaves to reform the cabbage. Bring the cloth up around the cabbage to keep it in place and tie the opposite corners.
- 6Place the cabbage, thyme, bay leaf and juniper berries into a large saucepan or flameproof casserole, and pour in enough chicken stock to come at least halfway up the side of the cabbage. Add a little water if necessary.
- 7Bring to a boil over high heat, then reduce the heat, cover and simmer for 2 hours. Remove the cabbage and let sit for 10 minutes to drain out excess liquid. Bring the cooking juices to a boil, skim and boil gently to reduce slightly.
- 8Remove the cloth from the cabbage. Cut the cabbage into wedges, removing the core, if desired, and serve with the some of the cooking juices spooned over.
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Nutritional Facts for Stuffed Whole Cabbage
Serving Size: 1 (356 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 503.9
- Calories from Fat 292
- Total Fat 32.4 g
- Saturated Fat 12.6 g
- Cholesterol 158.7 mg
- Sodium 1420.6 mg
- Total Carbohydrate 23.0 g
- Dietary Fiber 1.6 g
- Sugars 5.3 g
- Protein 28.3 g
The following items or measurements are not included:
fresh sage leaves