Lillian’s Stuffed Cabbage

Savoy Cabbage, Porcini Bolognese, Parmigiano-Reggiano, Aged Balsamic Vinegar

Chef Sarah Grueneberg of Monteverde | Chicago
Yield: 6 main course portions or 12 appetizer portions

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Adapted by StarChefs | June 2018

INGREDIENTS

Cabbage Rolls:
Salt
1 large head savoy cabbage (2½ to 3 pounds), cored
4 ounces butter
1 medium onion, thinly sliced
¼ ounce black pepper
1 pinch ground allspice
1 tablespoon finely chopped thyme
1 tablespoon finely chopped parsley
One 4-ounce sleeve Premium saltine crackers, crushed
4 ounces Parmigiano-Reggiano, grated
1 egg

To Assemble and Serve:
4 ounces butter, melted
½ cup grated Parmigiano-Reggiano
Porcini bolognese, warm
Aged balsamic vinegar

METHOD

For the Cabbage Rolls:
Prepare an ice bath. In a large pot of boiling salted water, blanch outer cabbage leaves 2 to 3 minutes, until tender, and submerge in ice bath. Shred remaining cabbage. To a large pan with butter, add onion and shredded cabbage. Sauté until vegetables are soft and slightly golden. Transfer to a bowl with remaining ingredients. Mix until just combined. Drain blanched cabbage leaves and pat dry. Using a paring knife, slightly trim down the large vein on each leaf. Lay out the cabbage leaves cup-side-up. Evenly divide cabbage filing among the leaves and roll up as with a spring roll or burrito.

To Assemble and Serve:
Heat oven to 350°F. Coat a 9-inch by 13-inch casserole dish with half the melted butter. Arrange the cabbage rolls seam-side- down in the butter. Top each roll with cheese and the remaining butter. Securely cover dish with foil. Bake 20 minutes. Remove foil and bake 5 to 8 minutes more, until golden. In the bottom of a serving bowl, spread a little porcini bolognese, top with 1 or 2 rolls, and drizzle with balsamic.

Chef Tips:
Serve with a fried egg on top. If there are extra leaves, double up the outer cabbage leaves to make a sturdier roll. If there’s extra filling, bake in a buttered dish as a dressing for roasted chicken

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