Braised Cabbage Stuffed with Sausage & Fennel

Name: Braised Cabbage Stuffed with Sausage & Fennel
Yield: serves: 4 to 6
Ingredients: 1 onion, cut into large chunks; 2 celery ribs, cut into large chunks; 1/2 fennel bulb, tough core removed, cut into large chunks; 3 cloves garlic, smashed; Extra virgin olive oil; 1/4 pound pancetta, cut into 1/4-inch dice; 2 teaspoons fennel seeds, toasted and ground (see page 17); Pinch of crushed red pepper; 1 cup dry white wine; 1 28-ounce can Italian plum tomatoes, passed through a food mill; 2 cups chicken stock (see page 85); 2 bay leaves; Kosher salt; 1/4 cup red wine vinegar; Kosher salt; 1 large head savoy cabbage, leaves separated and tough bottom ribs removed; Extra virgin olive oil; 1 onion, cut into 1/4-inch dice; 1/2 fennel bulb, tough core removed, cut into 1/4-inch dice; Pinch of crushed red pepper; 3 cloves garlic, smashed and finely chopped; 1 pound fennel sausage, casings removed; 1/2 to 3/4 cup bread crumbs; 1/2 cup freshly grated Parmigiano; 3 chicken livers, finely chopped (optional but highly recommended!); 1 large egg

December 9, 2011

My mom used to make stuffed peppers, but I don’t like peppers. What I liked was the stuffing. So I’ve taken my mom’s recipe, tweaked it, and stuffed it in cabbage instead. I’ve also added chicken livers. The livers add an earthy richness that makes this dish super-special. If you don’t like chicken livers—or think you don’t—this is one time where you should get beyond the ick factor, accept that they’re worth adding, and move on . . . because this dish rocks.

Recipe notes

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