Stuffed Cabbage with Lamb, Herbs and Walnuts
A old-timey dish of cabbage stuffed with lamb sausage and walnuts is an interesting way to enjoy cabbage and stretch a small amount of meat.
Servings: 6 servings
Calories: 503kcal
Cost: 20
Equipment
- Steamer basket or large pot for cooking
Ingredients
Cabbage
- 1 large savoy or green cabbage
Stuffing
- 12 oz ground lamb
- ¾ teaspoon kosher salt plus more to taste
- ½ a medium onion grated, about ¼ cup
- 1 large eggs
- Fresh cracked black pepper to taste
- 2 oz crustless soft bread or ¼ cup breadcrumbs
- ¼ cup milk
- ¼ cup black walnuts or other nuts optional
- 2 Tablespoons fresh oregano
- 1 teaspoon fresh ground coriander
- 2 Tablespoons rendered lamb fat or cooking oil
- Small handful of chopped Italian parsley
Cooking
- 1 large egg beaten, for the cabbage leaves
- 4 cups lamb stock vegetable stock, or water
- 10 grams dried wild mushrooms such as porcini or black trumpet
Instructions
Blanch and remove the cabbage core
- Bring a gallon of water to a boil, add the cabbage, turn the heat off, and set a timer for 5 minutes. Remove the cabbage, rinse with cold water for a minute or two, then drain and put on a cutting board, stem down, with a towel nearby as water will continue to weep a bit after it’s removed from the pot.
- Remove the outer layer of leaves from the cabbage if they look torn, soft, or unattractive.
Stuffing the cabbage
- Continue peeling leaves back, keeping them attached to the stem, until you reach the still-raw core. Remove the core carefully using a paring knife, chop medium-fine, and add to a mixing bowl.
- Trim off the bottom of the core from the cabbage.
- Sweat the onions for 4-5 minutes in the oil, add the chopped cabbage core and sweat for a minute more, then add to the remaining stuffing ingredients in a bowl, mix well, form into a ball, and pack into the center of the cabbage.
- Take the beaten egg and brush the leaves in between each layer to help the stay put as the cabbage cooks.
- Finally, press the cabbage gently to flatten it, then tie with butchers twine, or wrap in cheesecloth.
Cooking
- Pour the 4 cups of stock into a pot wide enough to fit the cabbage, crumbling the mushrooms and adding them, then add a steam insert to the pot, place the cabbage on top, cover with a lid, bring to a boil, then turn the heat down to low, and cook, covered, for another 45 minutes, or until cooked through.
Serving
- Remove the cabbage carefully to a cutting board, double check the seasoning of the steaming liquid, adjust with a pinch of salt if needed. Carve the cabbage with a sharp knife and serve. Pass the stock from the pan alongside as a drinking broth, or serve the wedges in a bowl, spooning the broth over the top.
Notes
Any ground meat can be used to make the filling here.
Nutrition
Serving: 6oz | Calories: 503kcal | Carbohydrates: 25g | Protein: 26g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 945mg | Potassium: 704mg | Fiber: 7g | Sugar: 9g | Vitamin A: 308IU | Vitamin C: 83mg | Calcium: 155mg | Iron: 3mg