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Sausage-stuffed savoy cabbage

Sausage-stuffed savoy cabbage
Los Angeles Times

Mark Twain famously said cauliflower is just cabbage with a college education. To spin the analogy, savoy cabbage is cabbage fresh out of finishing school. Unlike its tougher, rougher, aromatic cousins, this bright and leafy variation is the very model ... Read more

Total time: About 1 hour, 15 minutes | Serves 4
  • 2 large heads savoy cabbage
  • 2 1/2 cups chicken stock
  • 3 tablespoons olive oil, divided
  • 12 ounces fresh spicy Italian sausage, casing removed
  • 1 small onion, thinly sliced
  • Salt
  • 1 (14.5-ounce) can Italian plum tomatoes
  • 1 1/2 cups lightly packed grated Italian Fontina cheese
  • 1 cup soft bread crumbs
  • Freshly ground black pepper to taste

Step 1Cut around the cabbage core and remove it. Under running water, gently remove each leaf from the head. You will need 16. Heat the chicken stock in a large saucepan. Simmer the leaves in the chicken stock, in batches, for 7 to 8 minutes each batch, until tender. Remove the leaves from the pan; set aside to cool.

Step 2Cut away the tough rib on each leaf. Stack the leaves into pairs on a work space and set aside.

Step 3Heat 2 tablespoons of the oil in a large skillet over medium heat. Crumble the sausage into the pan and cook until browned. Transfer to a mixing bowl and let stand until cool.

Step 4Wipe out the skillet and add the remaining olive oil. Heat the oil over medium heat. Add the onion, sprinkle with one-fourth teaspoon salt and cook, stirring often, until the slices are soft, about 10 minutes. Add the tomatoes with their liquid and break up with a wooden spoon. Cook, stirring occasionally, for 15 minutes. Cool slightly, then spread into a 9-by-13-inch baking dish.

Step 5Heat the oven to 375 degrees. Add 1 cup of the Fontina and the bread crumbs to the sausage and mix well. Season with one-fourth teaspoon salt and one-eighth teaspoon pepper. Divide the mixture among the cabbage leaves, mounding about one-third cup in the center of each stack. Carefully roll up to enfold the filling by folding in the bottom first, then the two sides, then rolling it up like a burrito. Lay each packet seam side down on the sauce in the pan. Sprinkle evenly with the remaining cheese.

Step 6Bake 15 to 20 minutes. Serve each roll on a little of the sauce.

Note: You will need 2 large heads to get 16 large leaves. Use the remaining cabbage for another recipe.


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