by Maria Teresa Jorge
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Photo by Maria Teresa Jorge
Maria Teresa Jorge's Notes:
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1
Savoy Cabbage
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1
Italian sausage fresh
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2
boiled potatoes
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thyme
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salt
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freshly ground pepper
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2 tablespoons
extra virgin olive oil
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1
garlic
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1/2 cup
Pecorino cheese
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1/4 cup
cream
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Wash, peel and boil 2 potatoes. mash the cooked potatoes with a fork or pass them through a ricer.
Ask the hotline about this step!Carefully remove the outer leaves of a Savoy cabbage (carefully so you don't tear them), wash them and blanch them. Set aside on a clean tea towel.
Ask the hotline about this step!Wash the remaining leaves (the inside of the cabbage), wash them, pat dry, cut off the thick stalk and cut the leaves in thin strips.
Ask the hotline about this step!In a sautée pan, add the olive oil and the garlic. When the garlic starts to sizzle, remove it and add the chopped cabbage leaves, cover the pan and let wilt.
Ask the hotline about this step!Remove the skin and crumble the fresh italian sausage and add it with the minced veal. Add the meat to the cabbage in small portions so it fries and not cooks in its own juices. Mix and let cook uncovered for 5 minutes.
Ask the hotline about this step!Add the mashed potatoes to the vegetables and meat, season with salt, freshly ground pepper and fresh thyme rubbed out of the twigs.
Ask the hotline about this step!Pre-heat oven to 400º (gas mark 6).
Ask the hotline about this step!Butter an individual muffin mold, line it with the thicker side of a blanched cabbage leaf, leaving the thinner part of the leaf outside.
Ask the hotline about this step!Fill with the potato, cabbage, meat and sausage filling and fold the remaining leaf over, tucking it in well.
Ask the hotline about this step!When all the cabbage leaves are finished, cook in the oven for 15 minutes.
Ask the hotline about this step!In the mean time, cut up the pecorino cheese in small pieces, add it with the cream in a small pan and melt over low heat.
Ask the hotline about this step!Serve each stuffed cabbage on an individual plate and pour some pecorino cheese sauce over it. Add a dash of freshly ground pepper and some freshly ground nutmeg.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
