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.