Baked Italian Style Savoy Cabbage
I found this recipe from SippitySup while cruising around Tastespotting the other day. It looked warm and comforting and perfect for a cold rainy weekend.
I opted to use venison sausage because we have a freezer full - to imitate the sweet Italian sausage, I added some brown sugar and a pinch of regular sugar, plus red pepper flakes to give it a kick.
The Wife was leery - she's not a fan of most sausage in the first place, and the pregnancy has heightened her sense of smell, so the boiling cabbage didn't go over well either. But when she tasted it, she loved it.
It's such a different use for cabbage, and it's packed with flavor. I'm also envisioning other uses, like replacing the sausage with corned beef and the mozzarella with Swiss, and you've got an instant St. Paddy's day entree to feed a crowd.
2 tablespoons Unsalted Butter
1 cup Panko breadcrumbs (All I had was regular breadcrumbs, and it turned out great)
2 lbs of Savoy Cabbage, sliced into ribbons (I used one head - unmeasured)
1 tablespoon of Olive Oil
4 Sweet Italian Sausages (or breakfast sausage doctored with brown sugar)
4 tablespoons of Tomato Paste (I got 2 out of my tube and that was it)
1 cup Mozzarella (I used shredded, but you could slice a fresh ball and it would be amazing)
1 cup Heavy Cream
1/2 cup Parmesan Cheese
Slice your cabbage into ribbons.
Start off preparing the bread crumbs - melt your butter in a pan and add the breadcrumbs. Stir to combine the breadcrumbs and butter, and let brown in the skillet, stirring occasionally for about 5 minutes and set aside.
Preheat your over to 350°.
Bring a pot of water to a boil on the stove. While it's coming to a boil, prepare another large bowl with an ice bath. When the water is boiling, boil the cabbage for 5 minutes.
After 5 minutes, transfer to the ice bath to shock the cabbage and stop the cooking.
When cabbage has cooled, drain cabbage and dry as best you can - either with a salad spinner, or by spinning a colander around the sink. Set aside.
Heat a tablespoon of olive oil in a skillet and cook your sausage. Stir in the tomato paste and 5 tablespoons of water.
Grease a dutch oven or casserole dish with olive oil and layer 1/3 of the cabbage in an even layer. Season with salt and a heaping portion of pepper. Add 1/2 of the mozzarella and 1/2 of the sausage.
Repeat with 1/3 of the cabbage, and the remaining mozzarella and sausage.
Top with final 1/3 of the cabbage and pour your cream over the cabbage. Finish by spreading your breadcrumb mixture over the cabbage and topping with Parmesan.
Bake for 50 minutes and serve immediately - preferable with bread for sopping up the liquid.