Stuffed Cabbage Leaves
By Clara Moore, Local Harvest Cafe
Yield | 12 rolls |
- 1 yellow onion, diced small
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 3 stalks celery, diced small
- ½ lb ground goat, lamb, pork or beef
- 3 Tbsp white wine
- 12 green savoy cabbage leaves
- 6 pitted prunes, chopped
- 1 tsp salt
- ½ cup unseasoned bread crumbs
| Preparation | Cook onions and oil in a large sauté pan over medium heat until onions are soft. Add garlic and celery. Cook 3 minutes. Add meat and cook until browned. Deglaze pan with wine, and continue to cook until liquid is absorbed. Remove from heat and let cool until mixture can be handled.
Meanwhile, bring a large pot of water to a boil. Add cabbage leaves, 3 at a time, and cook until pliable, about 2 minutes. Remove leaves from water and place in a colander.
Add prunes, salt and bread crumbs to meat mixture. Lay cabbage leaves flat on counter or cutting board and place about ½ cup of filling in middle of each leaf. Fold 2 sides of the leaf over the filling, then take the closest end and roll the leaf up. Serve warm or at room temperature.
Stop by Straub's to pick up more delicious recipes featuring savoy cabbage. Visit straubs.com for information on its four locations.