Stuffed Savoy Cabbage

By The Canadian Living Test Kitchen

43 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	242242 cal
pro	22 g22g pro
total fat	8 g8g total fat
sat fat	3 g3g sat fat
carb	21 g21g carb
fibre	7 g7g fibre
chol	80 mg80mg chol
sodium	1,344 mg1,344mg sodium
% RDI:	-
calcium	1010 calcium
iron	1818 iron
vit A	116116 vit A
vit C	6060 vit C
folate	5050 folate

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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.

Ingredients

1 savoy cabbage , (3 lb/1.5 kg)1 1savoy cabbagesavoy cabbages, (3 lb/1.5 kg)
1-1/2 cups fresh bread crumbs 1-1/2 1-1/2cups cupsfresh bread crumbs
1/4 cup milk 1/4 1/4cup cupmilk
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 large onion , finely chopped1 1large oniononions, finely chopped
1 egg 1 1eggeggs
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 garlic clove , minced1 1garlic clovegarlic cloves, minced
2 2tsp tspchopped fresh thyme, (or 3/4 tsp/4 mL dried)
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 tsp ground allspice 1/2 1/2tsp tspground allspice
1/2 tsp nutmeg 1/2 1/2tsp tspnutmeg
1 lb lean ground veal 1 1lb lblean ground veal or beef
1 cup minced lean ham 1 1cup cupminced lean ham
1/2 cup chopped fresh parsley 1/2 1/2cup cupchopped fresh parsley
2-1/2 cups chicken stock 2-1/2 2-1/2cups cupschicken stock or vegetable stock
1 stalk celery , cut in 3 pieces1 1stalk stalkcelery, cut in 3 pieces
3 sprigs fresh parsley 3 3sprigs sprigsfresh parsley
2 sprigs fresh thyme 2 2sprigs sprigsfresh thyme
1 bay leaf 1 1bay leafbay leaves
1 bunch small carrots , peeled1 1bunch bunchsmall carrotcarrots, peeled
1 tbsp all purpose flour 1 1tbsp tbspall purpose flour
1 tbsp butter 1 1tbsp tbspbutter

Preparation

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.

Source : Canadian Living Magazine: March 2003