Cabbage Recipe
Stuffed Cabbage with Chanterelle; Black Truffle-Wild Mushroom Jus
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Ingredients
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Cabbage Rolls
Truffle-Wild Mushroom Jus
Finishing & Garnish
Method
Cabbage Rolls
- 1
Prepare cabbage leaves
Core the cabbage. Bring a large pot of salted water to a boil. Carefully place the whole cabbage head into the boiling water for 5–8 minutes until outer leaves are pliable. Remove the cabbage and let cool slightly. Peel off 12–14 large intact leaves; return the cabbage to the water if inner leaves are still stiff and repeat briefly. Trim the thick vein from the base of each leaf so it rolls flat.
- 2
Cook mushrooms and aromatics for filling
In a skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the finely diced onion and cook 4–5 minutes until translucent. Add the minced garlic and chopped chanterelles (8 oz) and sauté 4–5 minutes until mushrooms release moisture and brown. Season lightly with 1/4 tsp salt and 1/4 tsp pepper. Remove from heat and let cool slightly.
- 3
Make filling
In a large bowl combine ground pork (1 lb), ground veal (1/2 lb), soaked and squeezed bread (1 cup) and remaining 1/2 cup milk, beaten egg, chopped parsley (1/4 cup), chopped thyme (1 tsp), cooked mushroom mixture, 1.5 tsp salt and 1 tsp black pepper. Mix gently until just combined — avoid overworking. Chill the mixture for 15 minutes to firm up.
- 4
Roll cabbage
Place about 2–3 tablespoons of filling near the base of each cabbage leaf. Fold the sides over the filling, then roll from the base to enclose, forming neat parcels. Repeat until all filling is used (should yield 12–14 rolls).
- 5
Sear and braise rolls
Preheat oven to 350°F (175°C). In a large ovenproof skillet or Dutch oven, melt 1 tbs butter over medium-high heat. Brown rolls seam-side down for 2 minutes to seal, turning lightly to brown other sides—work in batches to avoid crowding. Remove browned rolls to a plate. Pour 1/2 cup of the truffle-wild mushroom jus (see sauce directions) or 1/2 cup reduced beef stock into the pan, scraping up browned bits. Nestle rolls seam-side down back into the pan in a single layer. Cover and bake in the preheated oven 25–30 minutes until internal temperature reaches 160°F (71°C) and cabbage is tender.
- 6
Truffle-Wild Mushroom Jus
- 7
- 8
Sauté shallots and mushrooms
In a medium saucepan, melt 2 tbs unsalted butter over medium heat. Add the minced shallots and cook 2–3 minutes until soft. Add minced garlic and cook 30 seconds until fragrant. Add the chopped chanterelles and wild mushrooms. Sauté 6–8 minutes until mushrooms are well browned and most liquid has evaporated.
- 9
Deglaze and reduce
Increase heat to medium-high and add 1/2 cup dry white wine to deglaze, scraping up any browned bits. Allow the wine to reduce by half (about 3–4 minutes).
- 10
Simmer the jus
Add 2 cups beef stock, 1 tsp soy sauce or tamari, optional 1/4 cup reduced mushroom soaking liquid (if using), 1 sprig thyme and 1 bay leaf. Bring to a simmer and reduce gently until sauce is aromatic and reduced to about 1 to 1 1/4 cups (15–20 minutes). Taste and season with 1/2 tsp salt and 1/2 tsp black pepper.
- 11
Finish with truffle and thicken
Remove thyme sprig and bay leaf. If a smoother texture is desired, pulse the sauce briefly in an immersion blender or strain through a fine sieve, pressing solids to extract flavor. Return sauce to low heat and whisk in optional black truffle oil or finely grated black truffle (1 tsp) and 1 tbs cold butter for gloss. If thicker consistency is needed, whisk in cornstarch slurry a little at a time until desired thickness is reached. Keep warm for service.
