Saturday, December 24, 2011

Top Recipe - Sarah Grueneberg's Pork Sausage Stuffed Cabbage and Spinach with Browned Butter

Pork Sausage Stuffed Cabbage and Spinach with Browned Butter

1 small head green cabbage
1 bunch Tuscan kale
1 head Napa cabbage
8 ounces pork butt
2 ounces smoked bacon
1 cup grated Parmesan
12 saltine crackers
1 egg
1/2 cup olive oil
2 sticks butter
kosher salt and black pepper, to taste
2 shallots, thinly sliced
1 sprig rosemary
1/2 medium onion, minced
8 year old balsamic, drizzle

1. Heat a large pot of water to a boil. Season with kosher salt.
2. Strip the large leaves from the green cabbage, shred the cabbage.
3. Remove stems from Tuscan kale leaves and cook in boiling water for 5 minutes, then cool in ice water. Repeat step for Napa cabbage, cook for 3 minutes.
4. With a meat grinder attachment for the kitchen aid, grind pork butt and bacon together. Season with salt and pepper.
5. Remove cooked shredded cabbage from the sauté pan, reserve.
6. Add ground meat mixture to the pan and cook. Remove and add to shredded cabbage.
7. In a food processor, pulse the saltine crackers until smooth.
8. Mix the cabbage/meat mixture in a bowl and mix in crackers. Add sautéed onions. Add 1 egg and 1/2 cup grated parmesan. Season with salt and pepper.
9. Lay out blanched kale on a cutting board. Evenly distribute the filling mixture.
10. Roll Tuscan kale up into cigar shape.
11. Then lay out Napa cabbage. Cut the stems out and discard.
12. Roll kale rolls into the Napa cabbage. Lay rolls in a casserole dish and top with butter. Bake for 25 minutes at 375 degrees Fahrenheit.
13. Heat 1/2 cup olive oil in a small sauté pan over medium heat. Add shallots and fry on low until golden brown. Remove from oil
14. Heat 1 stick of butter over medium heat until brown, remove.
15. Remove cabbage from oven, top with parmesan, shallots, rosemary sprigs. Finish with brown butter and drizzle balsamic.


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