Laura Calder is on my favorite chef list. I watch her show on the Cooking Channel, but unfortunately her shows are from 2009 and 2008. I wonder what she is up to these days. I find her to be very talented, funny and creative.
I am adapting her recipe, but the instructions are hers.
1 large Savoy cabbage (about 1.5 pounds/165 g total)
3 slices of white bread
1/4 cup milk
2 tablespoon butter
2 tablespoon olive oil
1 onions, chopped
2 shallot, chopped
4 cloves garlic chopped
1/4 pound mushrooms, trimmed and chopped
a few handfuls fresh thyme, chopped
1 heaping tablespoon of spanish paprika
Salt to taste
6 Italian sweet sausages and 2 hot sausages, removed from casing and lightly cooked. It will fully cook after steaming.
Bring a large pot of water to boil. Salt it generously.
Core the cabbage. Gently peel away the leaves
to expose the heart (by heart, I mean the ball of more yellowish leaves at the centre which are too tightly packed to bother prying apart). Cut out that core of inner-most leaves and shred to add to the stuffing. Cut the thick ribs out of the remaining leaves (they will look like you’ve stolen a sliver from a pie). Set aside.
Blanch the cabbage leaves for five to seven minutes. Drain, and refresh under ice-cold water. Drain and pat dry with a towel.
Break the bread into crumbs in a bowl, pour over the milk and set aside to soften. Heat the butter and olive oil in a skillet and gently fry the onion and shallot until transparent, about 5 minutes. Add the garlic, mushrooms, chopped cabbage, and thyme. Cook another five minutes. Add the bread and cook until the milk has evaporated. Stir through the paprika and season generously with salt and pepper. Add this mixture to the sausage meat in a large bowl and mix thoroughly with a fork. Taste it to check the seasonings. Adjust as needed.
Lay a tea towel on the counter with a piece of cheesecloth or muslin large enough to wrap the cabbage in on top. You’re going to reconstruct the cabbage, only with layers of stuffing between the leaves. So, first lay down the large outer leaves, slightly overlapping, and with the prettiest side out. Spread over a layer of stuffing. Lay over another layer of leaves and repeat the action. Continue until you have run out of leaves.
Pull up the edges of the cheesecloth, like a bag, and twist, as if making the head of a puppet, to shape the cabbage into a round loaf shape. Tie a string around the beard of cloth where it meets the cabbage ball, to secure the package. The cabbage can be prepared to this stage in advance, refrigerated and cooked before serving.
To cook: Use a steamer or invert a small colander in a large pot
and steam the cabbage in good chicken stock (about 2 cups/500 ml of it) for about 45 minutes. Flavour from the cabbage will drip into the water and give it the most amazing flavour. When the cabbage is done, boil down the cooking juices and serve a spoonful around each wedge of cabbage in a soup bowl.
Love this recipe and presentation – you did a great job.
I’ve never done the stuffed cabbage thing before but your version sounds so delicious!
That looks like a cabbage cake. Very flavourful and yummy!
I’ve made cabbage rolls many times, but never a whole cabbage like this. Thanks for this–beautiful.
*mouth is watering*
I love the photos!
Cuando era niña no podía con el repollo, creo que son de esos vegetales anti niños. Pero ahora me encanta y esta receta está estupenda…!!!
Oh yum I love stuffed cabbage, haven’t made my grandma’s version in years, must do soon!
It looks delicious Norma. I hope you all are well with Sandy ‘raging’….All my thoughts and prayers are with you. Lots of love
Pingback: How To Make Cabbage Taste Good ! « jovinacooksitalian
love the idea of using the cabbage as the wrapper. looks so wholesome!
A scrumptious dish! That stuffed cabbage must taste wonderful. I love the idea.
I’m sorry I missed this post earlier as it didn’t come through my reader. I unfollowed and refollowed…hopefully I’ll be receiving your posts now. I make cabbage rolls like my grandmother taught me with beef and rice. I can’t wait to try your version as it sounds wonderful.
Thanks for following and taking the time. The cabbage was really good. My mom used to male it the same way your grandmother did, but I did enjoy this version very much. Happy T Day!
I’ve had stuffed cabbage rolls, but I’ve never seen stuffed cabbage presented like this. Very nice, Norma!