Italian Style Stuffed Cabbage Rolls
One of my earliest, and fondest, culinary memories was sitting as a young child at my Aunt’s kitchen table, watching her roll these stuffed cabbage leaves. Along with my Mom, Grandmother and Grandfather, my Aunt Angela and Uncle Bill (who’s been mentioned on the site a few times) were huge influences on my early culinary development. She is probably more famous for her amazing pies, but for me, when I think of her cooking, I think cabbage rolls. The only problem is, no matter how closely I follow the recipe hers still will always taste better. That’s just how home cooking is; the only ingredient you can’t add to a recipe list is that childhood memory. Make sure you have a large Dutch oven with a tight fitting to make these. They need lots of room to braise. As you’ll see in the clip, I was really pushing it with the size pot I used. Of course you can vary this recipe many ways, by using different types and combinations of ground meats. Her original recipe just used all beef, but I added part veal to mine. Enjoy!
IngredientsFor recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Preparation Time:15 Minutes
Cook Time:60 Minutes
Ready In:75 Minutes
The tender soft cabbage along with the aromatic, meaty filling makes for a very nice plate of food. And of course, any time you can get your meat, vegetable, and starch in one neat package, you have to love that. Almost every cuisine has several stuffed cabbage recipes. Most of us have a fond memory associated with cabbage roll and every person claims that his or her grandma made the best cabbage rolls. No matter how closely we follow their recipe, they never taste as good. This recipe of chef John comes pr