Braised Cabbage Stuffed With Sausage Fennel Recipes

BRAISED CABBAGE STUFFED WITH PORK

Steps:

• To make the sauce:
• Puree the onions, carrots, celery and garlic to a coarse paste in a food processor. Coat a large wide pan with olive oil and heat over medium heat. Add the pancetta and cook until it's brown and crispy. Add the pureed veggies and cook them until they become very soft and aromatic and are starting to turn brown, about 8 to 10 minutes. Stir in the white wine and let it reduce by half. Add the tomatoes, chicken stock, bay leaves, and thyme bundle and season with salt, to taste. Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve.
• To prep the cabbage:
• Add the vinegar to large pot of well-salted water and bring it to a boil over medium heat. Set up a bowl of well-salted iced water. Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge it into the bowl of iced water. When the leaves are cool, remove them from the water and pat them dry. Reserve.
• Coat a large saute pan with olive oil and put over medium heat. Add the onions and season with salt, to taste. Cook the onions until they are translucent and very aromatic, about 6 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let cool.
• In a large bowl combine the ground pork, pork sausage, chicken livers, if using, bread crumbs, Parmesan, egg, rosemary and crushed red pepper flakes. Season with salt, to taste. Add the chicken stock and mix well to combine. Stir in the cooked onions and garlic. Make a tester patty, cook it and eat it. It should taste really good, if it doesn't, adjust the seasoning.
• Lay each cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Arrange each roll with the seam side down so that the roll will hold itself shut.
• Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes. Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving platter and lightly cover with the sauce. Sprinkle with Parmesan and serve.
• MMMMMM...cabbage!

BRAISED CABBAGE STUFFED WITH SAUSAGE & FENNEL

Steps:

• FOR THE SAUCE
• In a food processor, purée the onion, celery, fennel, and garlic to a coarse paste.
• Coat a large wide pan with olive oil and add the pancetta; bring to medium heat and cook until brown and crispy, 4 to 6 minutes.
• Add the puréed veggies, ground fennel seeds, and red pepper and cook until the vegetables become soft and aromatic and start to brown, 8 to 10 minutes.
• Add the wine, bring to a boil (BTB), and reduce by half, 3 to 4 minutes.
• Add the tomatoes, chicken stock, and bay leaves and season with salt. Bring to a boil (BTB) and reduce to a simmer (RTS); cook for 15 minutes. Taste to make sure it's delicious; adjust the seasoning as needed.
• FOR THE CABBAGE AND STUFFING
• Add the vinegar to large pot of well-salted water, bring it to a boil (BTB), and set up a large bowl of well-salted ice water. Add the cabbage to the boiling water and cook for 3 to 4 minutes or until just tender; immediately plunge it into the salty ice water. When the leaves are cool, remove them from the water and pat dry. Reserve.
• Coat a large sauté pan with olive oil. Add the onion, fennel, and red pepper and season with salt. Bring the pan to medium heat and cook the vegetables until soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let the mixture cool.
• In a large bowl, combine the sausage, bread crumbs, Parm, chicken livers (if using), and egg. Season with salt, add 1/2 cup water, and mix well to combine; if the mixture seems too dry, add up to another 1/2 cup water-it should be kind of wet. Stir in the onion-fennel mixture.
• Make a 1- to 2-inch tester patty. In a small sauté pan, heat a bit of oil and cook the patty. When it's cool enough, taste it to make sure it's delicious-if it's not, reseason.
• Lay each cabbage leaf on a flat work surface. Spoon about 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Place each roll on the work surface with the seam side down so the roll will hold itself shut. Look at us, always thinking!
• Add the cabbage rolls to the sauce, cover, and simmer for 15 minutes, then uncover and simmer for another 15 to 20 minutes, or until the sauce has reduced and thickened. Taste and adjust the seasoning. Serve the cabbage rolls with the sauce spooned over them.

ITALIAN SAUSAGE-STUFFED CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
• Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
• While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
• Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
• Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.

BRAISED RED CABBAGE WITH FENNEL SEEDS AND BACON RECIPE

Steps:

• Heat the oil in a 5-quart Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and continue to cook 1 minute. Stir in the cabbage, water, vinegar, sugar, fennel seeds and salt. Add the bacon. Bring to a boil then reduce the heat, and simmer, covered, until very tender, about 2 hours. Check the cabbage periodically and stir. If the cabbage looks dry, add a bit more water. Adjust the seasoning. Cool thoroughly, then refrigerate the cabbage overnight. Reheat over low heat before serving. This recipe yields 8 servings. Each serving: 110 calories; 500 mg. sodium; 2 mg. cholesterol; 4 grams fat; 1 gram saturated fat; 18 grams carbohydrates; 3 grams protein; 6.07 grams fiber.

SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)

Steps:

• 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.

JACQUES' STUFFED CABBAGE

Steps:

• Remove the 12 outermost leaves from the cabbage; blanch for a few minutes in boiling, salted water to soften.
• Rinse blanched leaves in cold water, then drain, and let dry; cut out a v-shaped "notch" to remove some of the tough rib of each leaf, set aside.
• Core remainder of cabbage and chop inner leaves into 1 inch pieces so that you have about 2 cups; wash and set aside.
• Preheat oven to 375 degrees F.
• Heat oil in a large saute pan over medium high heat; add onion and celery and saute, while tossing and stirring, until they begin to soften, about 5 minutes.
• Add garlic and cabbage, cook another minute or so while tossing and stirring.
• Season with salt, pepper, caraway, and coriander, if using.
• Pour in stock, cover, bring to a boil, then reduce heat and simmer, stirring occasionally, until most of the liquid evaporates and vegetables are soft, about 10 to 15 minutes (if too much liquid remains, simply remove cover and continue cooking).
• Remove vegetables to a mixing bowl and allow to cool; add cooked rice and ground beef, mix well (with hands).
• Be sure mixture is well seasoned as this is the stuffing (to test, fry a small amount in butter to taste seasonings).
• To make the sauce, set a casserole, or other oven proof pot, on the stove top and heat over medium high heat; add oil, onion, celery, and carrots.
• Saute until vegetables begin to soften, about 4 to 5 minutes.
• Stir in tomatoes, salt and pepper, and bay leaves; cover and simmer on low while you stuff the cabbage.
• Okay, now the fun part, stuffing the cabbage (this is a Jacques Pepin exclusive method that Julia Child found utterly charming and much easier than the traditional method): Lay a large square of aluminum foil flat on your work surface.
• Place the four largest cabbage leaves on the foil; they should overlap and form a circle with the "notch" on the outside of the circle.
• Spread 1/3 of the stuffing on top, leaving about a 2 or 3 inch margin all around.
• Repeat using the next largest leaves and another 1/3 of the stuffing; then layer with the smallest leaves and remainder of the stuffing.
• Now you are going to use the foil to reshape the cabbage into it's original ball shape, no, seriously.
• Lift the corners and outside edges of the foil, and bring toward the center, so that the bottom layers of cabbage come up and sort of cover the smaller leaf layers.
• Keep pressing and forming into a ball, you will have a small opening at the top of the foil.
• Pour wine and stock into the casserole with the sauce; invert the cabbage ball and place into the sauce with the opening DOWN.
• Bring to a boil, over high heat, cover and place in center of preheated oven.
• Cook 2 hours.
• Once done, remove cabbage to a serving platter; this can be accomplished, heh heh heh, with one of those wire pasta thingys, or a heavy spatula (the opening should still be down).
• Pierce the foil and gently remove, from around and under, without disturbing the shape of the cabbage.
• Cut into wedges to serve; spoon sauce over or serve on side.

BRAISED FENNEL WITH SAUSAGE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, sauté the onion and sausage, crumbling the sausage with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes.
• Push the sausage and onion to the sides of the pan to create a clear spot in the center, and plop in the tomato paste. Let the tomato paste toast for a minute or two, then stir it into the vegetables. Toss in the fennel, and season with the salt and peperoncino. Lower the heat, cover the skillet, and cook, stirring occasionally, until the fennel is tender and caramelized, about 15 to 20 minutes. Uncover, and increase the heat to cook away any excess liquid in the pan, if necessary.

SAUTEED CABBAGE WITH FENNEL

Steps:

• In a very large skillet, heat oil on medium-high heat.
• Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
• Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.

SAUTEED SAVOY CABBAGE AND FENNEL

Steps:

• Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
• Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.