Stuffed Cabbage with Rosemary Brown Butter and Parmigiano-Reggiano

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Stuffed Cabbage with Rosemary Brown Butter and Parmigiano-Reggiano

About the Recipe:  Preparing the cabbage leaves was not difficult and they tasted delicious wrapped around the bacon flavored bread stuffing.  The brown butter made this dish so delicious that my family wanted second helpings.  Make sure you use the biggest cabbage leaves for the wraps.

Adapted from a Recipe: by Chef Sarah Grueneberg, Spiaggia, Chicago. Monteverde
“Cabbage leaves enclose a salty, savory filling of bacon, garlic and bread crumbs, rich with the heady aroma of rosemary in this rustic Italian dish.“

Cook’s Note:  I prepared half of this recipe, used the optional rosemary, and didn’t need additional olive oil to cook the bacon. It was so delicious that it fed 3 since everyone wanted more than one. If you didn’t want to use the bacon drippings, then add 3 Tablespoons olive oil to cook the chopped cabbage leaves and garlic. Some of the wraps were small since my fresh cabbage leaves were smaller.  The leaves were very tender compared to regular cabbage. The recipe we tried in her restaurant was vegetarian, and added fine chopped tender vegetables in place of bacon.

For More Information See:
https://www.williams-sonoma.com/recipe/stuffed-cabbage-with-rosemary-brown-butter.html

pdf for Copy of Recipe – Stuffed Cabbage with Rosemary Brown Butter and Parmigiano-Reggiano

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