Thursday, September 18, 2014

Italian Sausage & Ground Turkey - Stuffed Cabbage


1                pound ground turkey
1/2             pound sweet Italian sausage, casings removed
1-1/2         cups fresh white bread crumbs
4               medium shallots, minced
2               garlic cloves, minced
2               large eggs, lightly beaten
1/4            cup chopped parsley
Kosher salt and freshly ground pepper
1/2            teaspoon freshly grated nutmeg
1               1-1/2-pound head of cabbage, cored
2               tablespoons unsalted butter
1               large onion, finely diced
1               medium carrot, thinly sliced
1/2            cup dry white wine
2                cups chicken stock

1 .   In a bowl, combine the turkey, sausage, bread crumbs, shallots, garlic, eggs, 2 tablespoons of the parsley, 1-1/2 teaspoons of salt, 1/2 teaspoon of pepper and the nutmeg.
2 .   In a saucepan of boiling water, submerge the cabbage, cored side up. Simmer until the leaves are softened, about 1 minute. Using tongs, transfer the 16 largest intact leaves to paper towels and pat dry. Cut out the ribs; reserve the other leaves for another use.
3 .    Line a small bowl or coffee cup with a 8-by-10-inch piece of plastic wrap. Overlap 2 cabbage leaves in the bowl. Spoon 1/2 cup of the stuffing in the center of the leaves and fold the leaves over to enclose the stuffing. Cover with the overhanging plastic wrap and twist to form a compact, round cake. Unwrap the cake. Repeat with the remaining cabbage leaves and stuffing.
4 .     Preheat the oven to 350°. In an enameled cast-iron casserole, melt the butter. Add the onion and carrot and cook over moderately low heat until softened, about 10 minutes. Add the wine and bring to a boil. Add the stock and season with salt and pepper. Add the cabbage cakes, seam sides down. Cover and bake for about 35 minutes, until the filling is cooked through.
5 .     Transfer the cakes to shallow bowls and ladle in the broth. Sprinkle with the remaining 2 tablespoons of parsley and serve.

Suggested Pairing
Bright, red-berried Russian River Pinot Noir. 


  1. Dear Nee, This is a recipe that I ate growing up. This is perfect with good bread to dip in the broth. Lovely meal. Blessings dear for a beautiful day. Catherine xo

    1. Hi Catherine ,
      Most people make this dish with beef , I am cutting back on red meat , how about some hot water corn pones bread with shallots and seeded jalapenos mixed in the bread . Blessing to you dear Catherine for a wonderful week. Thanks for stopping by :)

  2. Dear Nee, this recipe looks amazing! I love stuffed cabbage. Just like Catherine, I remember my mom making something very similar to this when I was growing up. So delicious and good for you too. Very comforting with the soup as well. All ingredients are wonderful together which makes a meal to remember. I love the wine pairing as well..Thanks for sharing this fabulous dish! Have a blessed day, dear friend. Dottie :)

    1. Good evening Dottie ,
      I got this recipe from my sister when I first got married . She used beef , I wanted to get away from so much red meat , so I combine turkey and Italian sausage , it do have a delicious taste . I bake Italian garlic bread in the winter and fall . You can put a little heat to the cabbage if desired . Any red Pinot Noir wine will go well with this dish .Thanks so much for stopping by and have a blessed week . ;-D

  3. Hi Nee!!!
    Boy oh boy, am I delighted to see this stuffed cabbage. I've been banging my head against the wall trying to think of new and healthy meals and this fits the bill just perfectly! I too grew up eating stuffed cabbage but for some reason, it totally slipped my mind as a recipe to make again.

    Thank you so much for sharing, Nee...

    1. Hi Louise !!
      Glad to be of help in just a small way . After reading your last post , it make sense to serve healthy food that tastes good .

      Oh Louise , you tickle me to no end . you are banging your head and I am pulling out my hair , we make such a good pair , do we not ??? thanks for stopping by . ;- D

  4. Delicious! Can I come for dinner? :D

    1. Hi Medeja , come on over the door is always open for faily and friends . Thanks for stopping by ;- D

  5. Hi Nee, I adore your stuffed cabbage...such a comforting and classic dish that I remember my mom made; growing up. Brings back such good memories. She used to make it with ground pork. Your lighter version of the ground turkey and the pork sausage w/casings removed is a genius idea. Your photo is superb, and the recipe is amazing...thanks for sharing! xo

  6. Hi Nee,
    Oh my! This looks really delicious! I have always wanted to make stuffed cabbages! Now am drooling at yours!


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