Braised Cabbage Stuffed With Pork
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
56
Spice
59
Sweetness
56
Sourness
34
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 large
Onion (cut into 1/4-inch dice)2 ribs
Celery (cut into chunks)1 cup
White Wine1 cup
Chicken Stock1 cup
Red Wine Vinegar450 g
Ground Pork3 cup
Bread Crumb1
Egg1 pinch
Crushed Red Pepper FlakesDirections:
1
To make the sauce: Puree the onions, carrots, celery and garlic to a coarse paste in a food processor
2
Coat a large wide pan with olive oil and heat over medium heat
3
Add the pancetta and cook until it's brown and crispy
4
Add the pureed veggies and cook them until they become very soft and aromatic and are starting to turn brown, about 8 to 10 minutes
5
Stir in the white wine and let it reduce by half
6
Add the tomatoes, chicken stock, bay leaves, and thyme bundle and season with salt, to taste
7
Bring to a boil, then reduce heat and simmer for 15 minutes
8
Reserve
9
To prep the cabbage: Add the vinegar to large pot of well-salted water and bring it to a boil over medium heat
10
Set up a bowl of well-salted iced water
11
Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge it into the bowl of iced water
12
When the leaves are cool, remove them from the water and pat them dry
13
Reserve
14
Coat a large saute pan with olive oil and put over medium heat
15
Add the onions and season with salt, to taste
16
Cook the onions until they are translucent and very aromatic, about 6 to 7 minutes
17
Add the garlic and cook for another 2 to 3 minutes
18
Turn off the heat and let cool
19
In a large bowl combine the ground pork, pork sausage, chicken livers, if using, bread crumbs, Parmesan, egg, rosemary and crushed red pepper flakes
20
Season with salt, to taste
21
Add the chicken stock and mix well to combine
22
Stir in the cooked onions and garlic
23
Make a tester patty, cook it and eat it
24
It should taste really good, if it doesn't, adjust the seasoning
25
Lay each cabbage leaf on a flat work surface
26
Spoon a generous 1/4 cup of filling into each leaf
27
Fold the outside edges in and roll the leaf around the stuffing
28
Arrange each roll with the seam side down so that the roll will hold itself shut
29
Add the cabbage rolls to the sauce
30
Cover and simmer over low heat for 15 minutes
31
Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes
32
Taste and adjust seasoning, if necessary
33
Transfer the cabbage rolls to a serving platter and lightly cover with the sauce
34
Sprinkle with Parmesan and serve
35
MMMMMM
36
Cabbage!