Meat-Stuffed Cabbage Rolls

A cabbage roll consists of a cooked cabbage leaf wrapped around a filling, usually meat, and is cooked in a sauce. It's a common cuisine of Europe and Western Asia as well as being popular in North America by early settlers from Eastern Europe.  I have fond memories of my great grandmother making her cabbage rolls (she was born in Slovenia and emigrated to Canada when she was 16) and that recipe was passed down to her daughter and later to my mother. As with popular recipes, variations occur depending where one lives and what food is available. This particular recipe hails from Liguria, Italy.   Cabbage is an excellent source of vitamin K and C and a good source of dietary fiber.

Serves 4
recipe from Italian Cooking & Living
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12 oz. ground pork
12 oz. ground beef
1 tablespoon dried bread crumbs
1 tablespoon freshly grated Grana Padano, plus extra
1 teaspoon paprika
salt and freshly ground pepper
1 head Savoy cabbage
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, chopped
2 cups chicken broth

In a mixing bowl, combine pork, beef, bread crumbs, Grana and paprika. Season with salt and pepper and mix well.

Bring a pot of water to a boil. Pull off the individual cabbage leaves, and add to water. Boil until soft, about 3 to 4 minutes. Drain cabbage leaves, and spread them out on a clean cloth to dry. If stems of the cabbage are too thick and tough, cut around them and remove with paring knife. Spread some of the meat mixture on each leaf, and roll up tightly.

In a large skillet over medium heat, melt the butter and olive oil. Add onion and garlic, and sauté until onion is translucent. Add the cabbage rolls and broth, and cook for 20 minutes, or until the filling is cooked through. Transfer to a serving platter, spoon the pan sauce around and sprinkle with grated Grana.

The Culinary Chase's Note: These were lovely and light. The cabbage roll recipe I have uses cooked rice and an egg mixed with the meat mixture topped with tomato sauce which I enjoy.  However, I think this one with chicken broth is just as satisfying.