Braised Cabbage Stuffed With Sausage Fennel Recipes

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.

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.

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.

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.

BRAISED STUFFED CABBAGE ROLLS

Steps:

• To make the stuffing: Pour the milk over the bread chunks in a bowl, and let them soak for a few minutes, until completely saturated.
• Using a food processor, mince the pancetta, onion, carrot, celery, and garlic into a fine-textured pestata. You should have about 2 cups total.
• Pour the 3 tablespoons of olive oil into the heavy pan, and set over medium-high heat. Scrape in 1/2 cup of pestata, and cook for a few minutes, stirring frequently, until it starts to dry and stick on the pan bottom. Crumble the sausage into the skillet, and cook, stirring, until all the meat is sizzling and no longer pink, about 5 minutes. Season with 1 teaspoon salt, and pour in the white wine. Bring to a boil, and cook until the wine has evaporated completely. Remove from the heat, and immediately scrape the sausage into a large bowl to cool.
• Meanwhile, preheat the oven to 375°. Fill the big pot with water, and bring to a boil.
• When the meat has cooled, squeeze the milk from the soaked bread (catch it in the bowl, and use it for another purpose). Crumble the softened bread over the sausage, and combine them with your hands, then work in the beaten egg, chopped parsley, and grated cheese, tossing all together into a loose stuffing.
• To prepare the cabbage: Pull off and discard any bruised or torn outer leaves. Cut out the core of the cabbage, and separate the largest leaves from the head, keeping them intact. Lay each leaf flat, outside up, and with a sharp paring knife shave off the raised ridge of the rib at the leaf base. When you've trimmed twelve good-sized leaves (and a few extra) for the rolls, slice the remaining cluster of small inner leaves into shreds about 1/4 inch wide.
• Drop the big, trimmed leaves into the boiling water, and blanch them until soft and quite floppy, about 7 minutes. Cool them in a bowl of icy water; drain well, lay them on paper towels, and pat dry.
• Return the big sauté pan to the stove (wipe out any browned bits), pour in the 1/4 cup olive oil, and turn on medium-high heat. Stir in the remaining pestata, and cook until dried and sticking, about 4 minutes. Toss in all the shredded cabbage and 2 1/2 teaspoons salt, and cook, stirring, until the cabbage starts to wilt. Pour in the white wine, raise the heat to bring it to a boil, then lower the heat and simmer the sauce for 10 minutes or so, to blend the flavors.
• As the sauce simmers, make the cabbage rolls. Lay out each softened leaf with its shaved rib side down. Take about 1/3 cup of stuffing in your fingers, form it into a plump log, and lay it on the leaf. Roll the bottom of the leaf over the filling, tuck the sides in, and roll up tightly the rest of the way.
• When all the polpette are formed, lower the heat under the sauce and place each roll in the sauté pan, seam side down. Pour in the stock, submerging the rolls, heat to a bubbling boil, and put on the pan lid. Set the pan in the oven to braise the rolls for an hour. Remove the lid, and push the rolls down in the sauce, which will have reduced. Bake, uncovered, for another 30 minutes or so, until the sauce has reduced and thickened and the tops of the rolls are nicely caramelized.
• Serve in a warm bowl with some of the sauce, accompanied by rice, potatoes, or polenta.