Alsatian stuffed cabbage

Aidells chicken-and-apple sausage is great in this recipe, but any sausage will do.

YIELDS: about 8 small stuffed cabbages; serves 4

INGREDIENTS:

FOR THE STUFFING:

• 3/4 lb. ground veal
• 1/2 lb. sausage meat, removed from casing
• 1/4 lb. lightly smoked bacon, finely chopped
• 3 Tbs. finely chopped fresh flatleaf parsley
• 6 medium shallots, finely chopped (about 3/4 cup)
• 2 cloves garlic, finely chopped
• 1 cup fresh breadcrumbs
• 2 eggs, lightly beaten
• Dash of ground nutmeg (freshly grated, if possible)
• 11/2 tsp. salt
• Freshly ground black pepper

FOR THE CABBAGE

• 1 head Savoy or green cabbage  (about 3 lb.) or 2 smaller cabbages
• 2 Tbs. butter
• 1 large onion, chopped
• 1 large carrot, thinly sliced
• 2 cloves garlic, finely chopped
• 1 cup white wine (preferably slightly sweet)
• 2 cups homemade or lower-salt canned vegetable, chicken, or beef stock; more if needed
• 4 sprigs fresh thyme
• 2 sprigs fresh flat-leaf parsley
• 1 bay leaf
• Salt and freshly ground black pepper

INSTRUCTIONS:

FOR THE STUFFING:

1. In a large bowl, combine all of the stuffing ingredients. Mix well and refrigerate.

PREPARE THE CABBAGE:

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water.
2. Core the cabbage and peel and discard any loose outer leaves. Separate the leaves, taking care to keep them intact. Plunge into the boiling water and boil until they’re limp but not mushy, 6 to 8 minutes.
3. Drain the leaves and refresh them in the cold water. Spread the leaves to dry on paper towels. Cut the stiff rib from the center of each leaf.

STUFF THE CABBAGE:

Follow the method below:

1. A coffee cup is the perfect size. Line the cup with a 12-inch square of plastic wrap, letting the excess hang over the edge. Line the plastic with a large cabbage leaf (or two overlapping smaller leaves). Pack in 1/3 cup of stuffing and then fold the leaves over the top.
2. Twist the plastic for a tight bundle. After pulling the plastic-wrapped cabbage out of the cup, hold the excess plastic in one hand and twist the stuffed cabbage in the other, stretching the plastic around the cabbage tightly.
3. A compact little globe. The leaves stay tightly closed after the plastic is removed.

FINISH THE DISH:

1. Heat the oven to 350°F. In a heavy casserole, melt the butter on the stove over medium heat. Add the onion, carrot, and garlic. Cover the casserole and cook until the vegetables are soft but not browned, about 5 minutes. Uncover, add the wine, stock, thyme, parsley, and bay leaf. Bring to a boil; cook until the liquid is reduced by about one-third. Season lightly with salt and pepper.
2. Arrange the stuffed cabbages in the casserole side by side. Check that the broth covers at least the bottom third of the rolls. Cover the casserole and bake until the rolls are somewhat firm to the touch, 50 to 60 minutes. Serve with a little broth to moisten them.