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
604
Calories Per Serving
Deliver Ingredients

Ingredients

For the stuffed cabbage

  • 12  leaves Savoy cabbage
  • 18  Ounces  ground beef
  • 6  Ounces  ground veal
  • egg
  • 2  Ounces  breadcrumbs, soaked in milk
  • small red onion, chopped finely
  • clove garlic, chopped finely
  • 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
  • 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
46g
66%
Saturated Fat
15g
63%
Cholesterol
154mg
51%
Carbohydrate, by difference
1g
1%
Protein
43g
93%
Vitamin A, RAE
23µg
3%
Vitamin B-12
5µg
100%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
36mg
4%
Choline, total
10mg
2%
Fluoride, F
15µg
1%
Folate, total
18µg
5%
Iron, Fe
5mg
28%
Magnesium, Mg
48mg
15%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
374mg
53%
Selenium, Se
30µg
55%
Sodium, Na
275mg
18%
Water
136g
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.