Green Lace and Pork and a Red Sun
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 & Carrots1/2 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:
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.: