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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Special equipment: oven-safe large 2 1/2 or 3 quart round-bottomed bowl. | 2. Two days prior to making the dish: remove the core from the cabbage, wrap the head tightly in plastic, and place it in the freezer; the day you're going to make the dish thaw the frozen head in hot water and the leaves will easily peel off. | 3. Preheat oven to 400 degrees F. | 4. In a pot, boil some water; blanch the slices of salt pork by immersing them in the boiling water for 2 to 3 minutes, then rinse them in cold water to halt the cooking and pat them dry. | 5. In a skillet over medium heat, heat 1 tablespoon of butter with 1 tablespoon of olive oil and sauté the minced onions until tender, about 7 minutes. | 6. Take 3/4 of the cooked onions and set aside for stuffing; take the remaining cooked onions and set them aside for the sauce. | 7. Using 1 tablespoon of olive oil, in a small pan over medium heat lightly brown the carrot and thinly sliced onion, about 5 minutes. | 8. In a mixing bowl, combine the ground cooked turkey, sausage, eggs, cloves, salt, pepper, thyme, allspice, and the cooked onions reserved for the stuffing, and mix well; add 5 tablespoons (or more, to moisten enough so that the stuffing will adhere to cabbage leaves- see steps below) of the stock and mix. | 9. Take the large oven-safe round-bottomed bowl and line the bottom of it with half of the blanched salt pork strips, then lay half of the sliced carrots and onions on top. | 10. Take the peeled cabbage leaves and select the largest and best to line the bottom (covering the pork, carrots, and onion) and sides of the bowl- place the leaves with the ends down and the stem-side up. | 11. Spread a layer of the stuffing mixture, about 1/2-inch thick, on the bottom and sides of the bowl (which are now covered with the cabbage leaves), then press some smaller cabbage leaves on top of the stuffing. | 12. Repeat the process until the bowl is filled to within 1/2-inch of the top, occasionally slipping a large green leaf down the sides of the bowl, if necessary, to be sure that no gaps appear between the leaves. | 13. Cover with a final layer of cabbage leaves and the remaining pork and carrot/onion mixture, then pour in enough beef stock to come within 1 inch of the bowl rim. | 14. Place the bowl on a pan (to catch drippings) and place in the lower-middle section of the preheated oven; cook for 30 minutes- the cabbage should simmer. | 15. Reduce oven temperature to 350 degrees F and continue to bake for 1 1/2 to 2 hours; it is done when you place a thermometer into the thickest part of the bowl and the temperature reads 165 degrees F. | 16. Check it occasionally as it bakes- you want to keep the cabbage at a slow simmer, and you might need to add additional stock if too much evaporates. | 17. When the cabbage is almost done and there's only about 15 minutes left for it to bake, prepare the sauce: over medium heat in a saucepan, stir together the tomato and the remaining cooked minced onion, and simmer for 10 minutes. | 18. Remove the cabbage from the oven, remove the pork, carrot, and onion from the top layer, and drain off 1 cup of the liquid from the bowl; add the liquid to the tomato mixture and simmer an additional 5 minutes. | 19. Place a warm serving dish upside-down over the bowl and, while holding the dish in place, carefully un-mold the cabbage by turning bowl and dish over. | 20. Remove the pork, carrot, and onion mixture from where it was on the bottom of the bowl (which is now the top of the mold). | 21. In a saute pan, brown the pork strips. | 22. To serve, pour the tomato sauce around the base of the molded cabbage and garnish with the browned pork strips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	2 1/2			55.625	12.905	2.8480000000000003	0.2225
salt pork	6	ounces	cut lean	1272.348	0.0	8.5901	136.9305
onion	2	cups	minced	128.0	29.888	3.52	0.32
carrot	1	thinly	sliced	-	-	-	-
onion	1	thinly	sliced	128.0	29.888	3.52	0.32
turkey	4	cups	ground cooked	-	-	-	-
sausage meat	1 1/2	cups		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
garlic	2	cloves	pressed	8.94	1.9836	0.3816	0.03
salt	1/2	teaspoon		1272.348	0.0	8.5901	136.9305
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
thyme	3/4	teaspoon		0.606	0.1467	0.0334	0.0101
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
beef stock	2 -3	cups	divided	0.0	0.0	0.0	0.0
tomato	2	cups	crushed	82.8	18.36	4.32	0.72
butter	1	tablespoon	divided	85.5	3.9285	2.6715	7.2
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.