Stuffed Savoy Cabbage

Author: Canadian Living

Celebrate a staple of winter by elevating the simple savoy cabbage to a work of art. Start by stuffing a veal-and-ham filling between the leaves, then wrap the cabbage in cheesecloth so it keeps its shape during cooking. Bring the whole cabbage to the table to cut into wedges and serve with the delicious reduced cooking liquid and sweet, tender carrots cooked in the same pot.

  • Portion size 8 servings

Ingredients

  • 1 savoy cabbage (3 lb/1.5 kg)
  • 1 1/2 cup fresh bread crumbs
  • 1/4 cup milk
  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 1 egg
  • 2 tablespoons tomato paste
  • 1 garlic clove minced
  • 2 teaspoons chopped fresh thyme (or 3/4 tsp/4 mL dried)
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon nutmeg
  • 1 lb lean ground veal
  • 1 lb beef
  • 1 cup minced lean ham
  • 1/2 cup chopped fresh parsley
  • 2 1/2 cups chicken stock
  • 2 1/2 cups vegetable stock
  • 1 stalk celery cut in 3 pieces
  • 3 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 bunch carrots peeled
  • 1 tablespoon all purpose flour
  • 1 tablespoon butter

Method

1-  in large pot of boiling salted water, cover and cook cabbage until skewer inserts easily into centre, about 10 minutes. Chill under cold water and drain upside down; pat off all water with towels.

2-  in bowl, mix bread crumbs with milk; set aside. In small skillet, heat oil over medium-high heat; sauté onion until golden brown, about 9 minutes. Add to bread crumb mixture and mix to combine.

3-  in large bowl, whisk egg, tomato paste, garlic, chopped thyme, salt, pepper, allspice and nutmeg. Mix in bread crumb mixture, veal, ham and all but 1 tbsp (15 mL) of the chopped parsley.

4-  Place cabbage on 7-inch (18 cm) square of doubled cheesecloth. Gently separate leaves from cabbage almost to centre, keeping intact at base. Starting at centre, stuff meat mixture between and about two-thirds of the way up leaves. Pull up outer leaves to return cabbage to original shape. Tightly fold up cheesecloth around cabbage; tie securely with string.

5-   In large saucepan, bring stock and 2 cups (500 mL) water to boil. Add cabbage, celery, parsley, thyme and bay leaf; cover and simmer over medium heat for 40 minutes. Add carrots; cook until cabbage is tender when tested with skewer, 20 minutes. Remove cabbage, letting liquid drain back into pan. Place on platter; with slotted spoon, surround with carrots. Keep warm.

6-   Increase heat to high; boil until liquid is reduced to or add water to make about 1-1/2 cups (375 mL). Mix flour with butter and whisk into pan; reduce heat and simmer, stirring, until slightly thickened, about 3 minutes. Strain into sauceboat. Stir in remaining chopped parsley. Cut cabbage into wedges and serve with sauce.

Nutritional facts Per serving: about

  • Sodium 1344 mg
  • Protein 22 g
  • Calories 242.0
  • Total fat 8 g
  • Cholesterol 80 mg
  • Total carbohydrate 21 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 116.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stuffed Savoy Cabbage

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