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Cone Cabbage Recipe

Name: ELEMs Cone Cabbage Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 each small green cabbage heads; 2 tbs olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 250 g Taleggio cheese, diced; 120 ml heavy cream; 60 ml dry white wine; 1 tbs unsalted butter; 1 tsp cornstarch; 1 tbs cold water; 0.25 tsp freshly ground black pepper; 0.125 tsp grated nutmeg; 250 g ground beef (80/20); 50 g nduja (spreadable Calabrian pork sausage). If unavailable, use Calabrian chili paste + 1 tbs olive oil; 1 each shallot, finely minced; 1 each garlic clove, minced; 1 tsp olive oil; 1 tsp fresh thyme leaves; 0.5 tsp salt; 0.25 tsp black pepper; 60 g unsalted butter, cold and cubed; 60 g panko breadcrumbs; 1 tbs Meyer lemon zest (finely grated); 1 tsp granulated sugar; 0.25 tsp salt; 1 tbs fresh parsley, finely chopped; 2 each lemon wedges (optional)

Inspired by ELEM

Time55m

Serves4

paired with Taleggio fondue, beef nduja and a Meyer lemon crumb.

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Ingredients

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Cabbage Cones

2 each small green cabbage heads

2 tbs olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Taleggio Fondue

8.82 oz (250 g) Taleggio cheese, diced

1/2 cup (120 ml) Heavy cream

1/4 cup (60 ml) dry white wine

1 tbs Unsalted butter

1 tsp Cornstarch

1 tbs cold water

1/4 tsp freshly ground black pepper

1/8 tsp grated nutmeg

Beef Nduja Filling

8.82 oz (250 g) ground beef (80/20)

1 3/4 oz (50 g) nduja (spreadable Calabrian pork sausage). If unavailable, use Calabrian chili paste + 1 tbs olive oil

1 each shallot, finely minced

1 each garlic clove, minced

1 tsp olive oil

1 tsp fresh thyme leaves

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Meyer Lemon Crumb

2 1/8 oz (60 g) unsalted butter, cold and cubed

2 1/8 oz (60 g) Panko breadcrumbs

1 tbs Meyer lemon zest (finely grated)

1 tsp granulated sugar

1/4 tsp Celtic sea salt

To Finish

1 tbs fresh parsley, finely chopped

2 each lemon wedges (optional)

Method

Cabbage Cones

Prepare cones

Trim the base of each cabbage so it sits flat. Carefully core each cabbage by making a cone-shaped cut from the stem up through the center, removing the core and several inner leaves to create a hollow cone about 6–8 cm deep while keeping the outer leaves intact. Reserve removed leaves for another use.

Blanch cones: Bring a large pot of salted water to a rolling boil. Add the cabbage cones and blanch for 3 minutes to soften slightly but keep shape. Remove and plunge into an ice bath to stop cooking. Pat cones dry with paper towels.

Season and roast: Preheat oven to 200°C (400°F). Brush each cone inside and out with 1 tbs olive oil (reserve remaining 1 tbs for the filling pan), sprinkle with kosher salt and black pepper. Place cones upright on a rimmed baking sheet and roast 15–18 minutes until edges just begin to color and cones are tender but still hold structure. Remove from oven and keep warm.

Beef Nduja Filling

Cook aromatics: In a medium skillet over medium heat, add 1 tsp olive oil. Sauté minced shallot for 2–3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.

Brown beef: Add the ground beef to the skillet and break it up with a spatula. Cook until mostly browned, about 5–6 minutes.

Incorporate nduja and seasonings: Stir in the nduja (or Calabrian chili paste + oil) and thyme, cook 2–3 minutes until evenly distributed and mixture is saucy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust salt if needed. Remove from heat and let cool slightly so it holds together when stuffed.

Taleggio Fondue

Prep slurry: In a small bowl mix 1 tsp cornstarch with 1 tbs cold water until smooth; set aside.

Warm liquids: In a small saucepan over low heat, combine white wine and heavy cream and warm gently until just simmering; do not boil.

Melt cheese: Reduce heat to very low. Add diced Taleggio and butter in small handfuls, stirring constantly until fully melted and smooth. If the mixture seems too thin, whisk in the cornstarch slurry a little at a time until sauce thickens to a smooth, pourable fondue. Season with 1/4 tsp black pepper and 1/8 tsp grated nutmeg. Keep warm on the lowest heat or a double boiler.

Meyer Lemon Crumb

Toast panko: In a small skillet over medium heat, melt the cold cubed butter slowly and add panko breadcrumbs. Toast, stirring frequently, until golden brown and crisp, about 4–6 minutes.

Finish crumb: Remove skillet from heat and stir in Meyer lemon zest, 1 tsp sugar and 1/4 tsp salt. Transfer to a plate to cool and keep crisp.

Assembly & Finish

Stuff cones: Using a spoon, fill each roasted cabbage cone with the warm beef nduja mixture, pressing gently so the mixture nests inside without overflowing. Reserve a little filling for garnish if desired.

Top with fondue: Spoon 1–2 tbs of warm Taleggio fondue over the top of each stuffed cone so it pools slightly into the cavity.

Add crumb and herbs: Sprinkle about 1 tbs of the Meyer lemon crumb over each cone for brightness and crunch. Finish with a light scattering of chopped parsley and an optional squeeze of Meyer lemon or lemon wedge on the side.

Serve: Arrange cones upright on plates and serve immediately while fondue is warm and gooey. Provide extra fondue on the side if desired.