Thursday, September 18, 2014

Italian Sausage & Ground Turkey - Stuffed Cabbage

PREP /TOTAL TIME: 1 HOUR 30 MINUTES 4 SERVINGS

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. 
 

10 comments:

  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

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    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 :)

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  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 :)

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    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

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  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...

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    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

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

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

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  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

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  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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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!