Meatball-Stuffed Cabbage Leaves

Meatball-Stuffed Cabbage Leaves
Staff Writer
Meatball-Stuffed Cabbage Leaves
Il Gattopardo
Meatball-Stuffed Cabbage Leaves

This classic antipasto recipe is southern Italian comfort food at its best. This is one of the most popular items on the menu at Il Gattopardo in New York City, and it's sure to be a hit at home, too.

Click here to see Just Stuff It — 10 Stuffed Vegetable Recipes.

4
Servings
618
Calories Per Serving
Deliver Ingredients

Ingredients

For the stuffed cabbage

  • 12 leaves Savoy cabbage
  • 18 Ounces ground beef
  • 6 Ounces ground veal
  • 1 egg
  • 2 Ounces breadcrumbs, soaked in milk
  • 1 small red onion, chopped finely
  • 1 clove garlic, chopped finely
  • 1 small bunch Italian parsley, chopped finely
  • 1 Ounce Parmigiano-Reggiano, grated
  • 1 Ounce Pecorino Romano, grated
  • Olive oil, for frying the patties

For the sauce

  • 2 Tablespoons white wine
  • 1/4 Cup beef or veal stock
  • 1 bunch thyme
  • 1/4 Cup olive oil
  • Salt and pepper, to taste

Directions

For the stuffed cabbage

Preheat the oven to 375 degrees.

Bring a large pot of water to a boil over high heat and set up an ice bath. Blanch the cabbage leaves until just wilted, transfer to the ice bath, and drain. Set aside.

Meanwhile, in a large mixing bowl, combine the ground beef, ground veal, egg, breadcrumbs, onion, garlic, parsley, and cheese and mix until smooth. Form into 12 small patties with your hand. Stuff the cabbage leaves with the meat patties and make sure they are completely enclosed.

Heat about 1-inch olive oil in a deep-sided, ovensafe sauté pan over medium heat. When hot, add the meatballs and fry for 1 minute on each side. Transfer to the oven and bake for 5 minutes. Then, remove the meatballs from the pan and drain the oil. Reserve the pan for making the sauce.

For the sauce

In the same sauté pan used for frying the meatballs, combine the white wine, beef stock, thyme, and olive oil. Cook for 1 minute over medium-high heat. Season with salt and pepper, to taste.

Nutritional Facts

Total Fat
43g
61%
Sugar
1g
1%
Saturated Fat
22g
92%
Cholesterol
149mg
50%
Carbohydrate, by difference
8g
6%
Protein
46g
100%
Vitamin A, RAE
29µg
4%
Vitamin B-12
5µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
111mg
11%
Choline, total
51mg
12%
Fiber, total dietary
1g
4%
Fluoride, F
15µg
1%
Folate, total
22µg
6%
Iron, Fe
5mg
28%
Magnesium, Mg
55mg
17%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
459mg
66%
Selenium, Se
31µg
56%
Sodium, Na
362mg
24%
Vitamin D (D2 + D3)
1µg
7%
Water
128g
5%
Zinc, Zn
10mg
100%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.