Meatball-Stuffed Cabbage Leaves
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.
Servings
4
servings
Ingredients
- 12 leaves savoy cabbage
- 18 ounce ground beef
- 6 ounce ground veal
- 1 egg
- 2 ounce 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
- 2 tablespoon white wine
- 1/4 cup beef or veal stock
- 1 bunch thyme
- 1/4 cup olive oil
- salt and pepper, to taste
Directions
- 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.
- 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.