Ingredients: |
Ingredients: For the Pestata and Stuffing:
2 c milk
4 oz bread
2 oz panchetta, cut in chunks
1 large onion, cut in chunks
1 large carrot, cut in chunks
1 large rib celery, cut in chunks
3 garlic cloves, peeled
3 Tbsp extra-virgin olive oil
2 lbs sweet Italian sausage, loose or removed from casings (or 1 lb sausage, 1 lb unflavored meat)
1 tsp kosher salt
1 c dry white wine
1 large egg, lightly beaten
1 Tbsp Italian parsley, chopped
1/2 c Parmigiano-Reggiano cheese, grated
For the Cabbage Rolls and Sauce:
1 medium head Savoy cabbage, about 2 lbs
1/4 c extra-virgin olive oil
2 1/2 tsp kosher salt
3 c dry white wine
4 c chicken stock, hot
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Directions: |
Directions:To make the stuffing, pour the milk over the bread chunks in a bowl and let soak for a few minutes until completely saturated. Using a food processor, mince the panchetta, onion, carrot, celery, and garlic into a fine-textured pestata; you should have about 2 cups total. Pour the 3 tablespoons of olive oil into a heavy pan and set over medium-high heat. Scrape in 1/2 cup of pestata, and cook for a few minutes, stirring frequently, until it starts to dry and stick on the pan bottom. Crumble the sausage (and meat) into the skillet and cook, stirring, until all of the meat is sizzling and no longer pink, about 5 minutes. Season with 1 tsp salt, and pour in the white wine. Bring to a boil and cook until the wine has evaporated completely. Remove from heat, and immediately scrape into a large bowl to cool.
Meanwhile, preheat the oven to 375º F. Fill a big pot with water and bring to a boil. When the meat has cooled, squeeze the milk from the soaked bread. Crumble the softened bread over the meat and combine with hands, then work in the beaten egg, parsley, and grated cheese, tossing all together into a loose stuffing.
To prepare the cabbage, pull off and discard any bruised or torn outer leaves. Cut out the core of the cabbage, and separate the largest leaves from the head, keeping them intact. Lay each leaf flat, outside up, and with a sharp paring knife shave off the raised ridge of the rib at the leaf base. When you've trimmed twelve good-sized leaves (and a few extra) for the rolls, slice the remaining cluster of small inner leaves into shreds about 1/4-inch wide. Drop the big, trimmed leaves into the boiling water, and blanch until soft and quite floppy, about 7 minutes. Cool in a bowl of icy water, drain well, lay on paper towels, and pat dry.
Return the large pan (dutch oven) to the stove, pour in the 1/4 c olive oil, and turn on medium-high heat. Stir in the remaining pestata and cook until dried and sticking, about 4 minutes. Toss in all of the shredded cabbage and 2 1/2 tsp salt and cook, stirring, until the cabbage starts to wilt. Pour in the white wine, raise the heat to bring to a boil, then lower the heat and simmer for 10 minutes or so, to blend the flavors. As the sauce simmers, make the cabbage rolls.
Lay out each softened leaf with its shaved rib side down. Take about 1/3 c stuffing in your fingers, form it into a plump log, and lay it on the leaf. Roll the bottom of the leaf over the filling, tuck the sides in, and roll up tightly the rest of the way.
When all the polpette are formed, lower the heat under the sauce and place each roll in the pan, seam side down. Pour in the stock, submerging the rolls, heat to a bubbling boil, and put on the lid. Set the pan in the oven to braise the rolls for an hour. Remove the lid, and push the rolls down in the sauce, which will have reduced. Bake uncovered for another 30 minutes or so, until the sauce has reduced and thickened and the tops of the rolls are nicely caramelized.
Serve in a warm bowl with some of the sauce, accompanied by rice, potatoes, or polenta. |
This recipe for Lidia's Braised Stuffed Cabbage Rolls is from