My friend Michelle is an amazing cook. Any recipe she gives me is always incredible. But when she told me she had a “stuffed cabbage” recipe that I should give a try, I was skeptical. Immediately, images of Depression-era orphanage food came to mind. Boy, was I wrong. This recipe is my hands down new favorite recipe, and my new comfort food. Ordinarily, for me, comfort food has always had a lot of cheese and carbs. But since everyone in my family appears to be a little dairy sensitive, this is a winner. I’ve made this about four times in the last two months. It’s also super impressive for having folks over for dinner. No one I know can resist this easy and impressive savory stuffed cabbage with ground turkey and sage in a tomato white wine sauce topped with bread crumbs with fresh mint.
I unfortunately missed the North Scottsdale Farmers Market this week. The kid’s nap schedule was off, my husband had plans, etc. I wish i had put an order in for the farmers market delivery, but it was too late. Luckily, I had some Circle Key Farms grass fed ground beef and eggs, On The Vine veggies to make this. Do not think of leaving out the mint leaves. The flavor really makes the dish stand out.
|submerging whole cabbage in boiling water allows the leaves to loosen easily|
|Fold in sides while rolling|
|Try to roll as tight as possible|
|Place stuffed cabbage in the pan|
|Top with remaining marinara sauce|
adapted from Mario Batali, 2000
- Prep Time : 30 minutes
- Cook Time : 60 minutes
- Yield : 6
- green cabbage - 1 large head
- ground turkey - 1 pound (I used beef, goat, pork also works well too)
- panko bread crumbs - 1/2 cup, plus 1/2 cup toasted
- fresh italian parsley - 1/2 cup, chopped
- red onion - 1/2 red onion, finely chopped
- fresh sage - 10 leaves, chopped
- 1 tsp salt - 1 tsp
- 1 tsp pepper - 1 tsp
- eggs - 3
- tomato sauce - 2 cups, ( I like Mezzetta Marinara sauce)
- dry white wine - 1/2 cup
- fresh mint leaves - 1 bunch, chopped
Preheat oven to 375 degrees. Bring 6 quarts of water to a boil, and add two teaspoons of salt. Plunge whole cabbage into the boiling water for about 5 minutes. This allows outer leaves to loosen. Take the cabbage out, let cool, and peel off outer cabbage leaves. When you reach leaves that are stiff, plunge back into the boiling water to soften, and repeat. Dry leaves on clean kitchen towels. Keep the pot of water boiling on the stove in case leaves need to be plunged in again to soften.
In a mixing bowl, combine ground meat, 1/2 cup bread crumbs, 1/2 cup parsley, red onion, sage, salt, pepper, and eggs. Mix well.
In a 9x13 pan, put 1 cup of tomato sauce and white wine at bottom of pan. Set cabbage leaves on cutting board, and drop large spoonful of meat mixture into the bottom near stem, fold side of leaves inward, and roll. Place stuffed cabbage into the pan. Top with remaining tomato sauce, and bake in oven uncovered for 1 hour. Toast remaining breadcrumbs with olive oil or butter in a pan until golden. Remove pan from oven, and sprinkle with breadcrumbs and top with 1/4 cup of parsley and chopped mint. Serves 6