Green Lace and Pork and a Red Sun

by danggoodfood

I have been mad with stuffing.  Like a mad scientist…but in this case a mad cook donning a floral apron .  It’s been stuffed beef, chicken, eggplant, squab, pork, calamari… i.e EVERYTHING!  Each time I stuff a dish and slow cook it, I just internally exclaim to myself that this could be my favorite recipe.  The moist and delectable filling will make you want to savor every single bite of this comfy and warm dish, as well as all other meaty stuffed delectables.

This is a very delightful and homely dish that is best served for people who will enjoy good home cooking at its purest.

The best part about the preparation in this recipe is blanching the large leaves.  The leaves are just so beautiful and pliable.  Savoy cabbage is just gorgeous, can I even say that it reminds me of a very beautiful piece of lace…but not a doily.  I really enjoy handling the Savoy cabbage not just for its pleasing appearance but also for its pliability.

Using a really good chicken stock in this recipe is very important.  For every thing that I cook I usually make a stock that takes overnight or at least 6 hours to stew and simmer because I definitely believe that a good stock is a staple item in any cooks kitchen.

Will serve 2-4

Soft Stewed and Stuffed Savoy Cabbage w/Pork & Carrots

1/2 lb pork
1/4 lb. Fatty Pork or Pork Sausage meat
1 1/2 C. Grated Carrots
1/4 C. Minced Parsley
1 C. Grated Yellow Onion
1 T Fennel Seed
1 C. Bread Crumbs
2 Med Eggs
8 Outer Leaves of a Savoy Cabbage
4 C. Chicken Stock
Salt and Pepper to Taste
Directions:
  • Prep:
  • Pre-heat oven to 375°
  • Grate 1 1/2 Cups of carrots.
  • Grate or Fine mince 1 cup of Yellow Onions
  • Fine chop Parsley
  • Blanch leaves of Savoy Cabbage.:
* 1st : In a wide pan boil water and season with salt.  When water comes to a boil add a few leaves at a time to your water will take about 1-2 minutes per leaf.  What you are looking for when blanching each leaf is that you want them pretty pliable.  This includes the tougher part of the central rib.  When that rib looks pretty translucent take them out and let cook.
*2nd : You want a fairly flat surface to roll the stuffing. The central rib also needs some trimming, so lay your cabbage leaf face down so that the central rib is facing up.  Filet that outer part so that when the leaf is facing down, it will be able to lay flat, but be careful not to take too much off.  Still don’t understand?  email me.
Reserve 1/2 C. of Carrots and 1/4 C. of onions. Set Aside. In a medium-large bowl add both types of pork, eggs, breadcrumbs, the rest of the onions and carrots, fennel seed, breadcrumbs, 1/2 T. Salt and 1 tsp. Cracked black pepper.  Using your hands, incorporate these items till it becomes one mass.
Laying each cabbage leaf with the naturally flat rib side up (you want the filet ribbed side facing down), add about a scant 1/4 cup of filling into the middle of each leaf.  Roll as if each roll were an eggroll or a burrito…you get the point.   Begin to roll with the bottom part of the leaf (i.e the bottom of the rib) first.  Tuck then tuck both sides (left and right) and end with a neat tight roll.
Lay each individual roll in your desired dish, you can crowd them its okay.  In this case I used a 8×8 inch Pyrex which fit 8-10 nicely.  Pour chicken stock to cover.  Sprinkle reserved carrots and onions to cover.  Bake covered at 375° for 40-60 minutes.
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