PICK OF THE PATCH
PAGE 19
Whole Stuffed Cabbage
You can refrigerate boiled and
cooled cabbage leaves in an airtight
container for up to a day.
1 large egg, plus 1 egg white
1/3 cup kasha (roasted buck-
wheat kernels), such as
Bob’s Red Mill
2/3 cup boiling water
Kosher salt and freshly
ground pepper
1 small Savoy cabbage
5 tablespoons extra-virgin
olive oil
1 onion, finely chopped (2 cups)
3 medium carrots, shredded
(2 cups)
½ cup finely chopped fresh
parsley, plus more for
serving
½ cup finely chopped fresh dill,
plus more for serving
1 pound ground turkey,
preferably dark meat
4 teaspoons unbleached
all-purpose flour
1 can (28 ounces) diced
tomatoes
Sour cream, for serving
- Whisk egg white in a bowl;
stir in kasha to evenly coat. Heat
a small saucepan over high; add
kasha mixture and cook, stirring
constantly, until dry and kernels
separate, about 2 minutes. Reduce
heat to low; stir in boiling water
and a pinch of salt. Cover and
cook until water evaporates and
kasha is tender, about 8 minutes.
2. With a paring knife, remove
core of cabbage. Drop cabbage
into a large pot of generously
salted boiling water; cook until
outer leaves turn bright green
and pull easily from head, about
1 minute. Remove outer leaves;
transfer to a baking sheet lined
with a kitchen towel. Continue
boiling cabbage and removing
leaves until 12 largest outer leaves
are cooked. (Remove remaining
cabbage and reserve for another
use.) Trim the thick center vein
from bottom of each leaf.
- Preheat oven to 350°. Heat
3 tablespoons oil in a skillet over
medium. Add onion; season
with salt and pepper and cook,
stirring occasionally, until
golden, about 10 minutes. Trans‑
fer to a large bowl along with
cooked kasha; let cool completely.
Whisk remaining egg and stir
into kasha mixture with carrots,
herbs, turkey, and flour. Season
with 1¼ teaspoons salt and ½ tea‑
spoon pepper.
- Line an 8‑inch bowl (measured
across top) with a double layer
of cheesecloth, leaving about
6 inches of overhang. Then
line with the 6 prettiest cabbage
leaves, overlapping slightly and
allowing them to hang over top
of bowl. Layer with one‑third of
turkey mixture; top with 2 more
cabbage leaves. Repeat layering
twice with remaining turkey
mixture and leaves. Fold in over‑
hanging leaves to cover filling.
Gather cheesecloth overhang
and lift cabbage up, twisting to
tighten into a secure round.
- Place tomatoes and 1 cup water
in an ovenproof pot, such as a
Dutch oven; bring to a simmer.
Season with salt and pepper;
stir in remaining 2 tablespoons
oil. Place stuffed cabbage, with
twisted part of cheesecloth facing
down, in pot. Cover, transfer to
oven, and roast, basting occasion‑
ally with tomatoes, until a ther‑
mometer inserted in center reg‑
isters 160°, 40 to 50 minutes.
Let cool slightly, then remove
cheesecloth and slice cabbage
into wedges. Serve with pan
sauce, sour cream, and herbs.
ACTIVE TIME: 45 MIN. | TOTAL TIME: 2 HR.
20 MIN. | SERVES: 6 TO 8
Cabbage-and-Bacon
Sandwiches
4 slices thick-cut bacon,
such as Nueske’s (6 ounces),
halved crosswise
2 tablespoons unsalted butter
2 anchovies in oil, minced
½ small yellow onion, chopped
(¾ cup)
Kosher salt and freshly
ground pepper
½ small green cabbage, cut
into 1½-inch pieces (4 cups)
1 teaspoon fresh lemon juice
Mayonnaise, for spreading
4 slices (each ½ inch thick)
soft white sandwich bread,
preferably shokupan, lightly
toasted
- Cook bacon in a large skillet
over medium‑high heat, flipping
once, until crisp and golden
brown, about 8 minutes. Transfer
to a paper‑towel‑lined plate.
- Wipe skillet clean; return to
medium‑high heat. Swirl in butter
until melted. Add anchovies
and onion; season with salt and
pepper and cook, stirring occa‑
sionally, until just beginning to
brown, about 6 minutes. Add
cabbage and ¼ cup water; season
with salt and pepper. Cook until
cabbage is wilted slightly but still
crisp‑tender, about 5 minutes.
Stir in lemon juice; season with
salt and pepper. Spread mayon‑
naise onto one side of each bread
slice; sandwich cabbage mixture
and bacon. Serve immediately.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 30 MIN.
MAKES: 2
Minestrone With Cabbage
and Anelli
Anelli are available at amazon.com
and some groceries, but other small
shapes like ditalini also work here.
12 ounces cocktail tomatoes
¼ cup extra-virgin olive oil,
plus more for drizzling
1 medium red onion, chopped
(2 cups)
1 small yellow onion, chopped
(1 cup)
2 carrots, peeled and cut into
½-inch pieces (1 cup)
Recipe Index
STARTERS,
SALADS,
SOUPS
& SIDES
Caramelized
Mustard-
Marmalade
Wings 115
Minestrone
With Cabbage
and Anelli 112
Shredded
Cabbage
With Ginger
Vinaigrette 113
Spicy Chicken-
and-Lime Soup
114
MAINS
Beef-and-
Barley Burgers
recipe card
Braised Cod
and Bulgur
With Zucchini
a n d Toma to e s
recipe card
Cabbage-
and-Bacon
Sandwiches
112
Chicken
Saltimbocca
With Sage 116
Chicken
Thighs With
Cherry
Tomatoes and
Pernod 115
Crispy Chicken
Cutlets 116
Crispy Chicken
Nuggets 117
Crunchy
Lemon-Pepper
Salmon 73
Curry Hand
Pies 73
Grilled
Chicken
Breast With
Cucumber
Relish 116
Italian-Hero
Chopped
Salad 70
Peruvian-Style
Roast Chicken
With Potatoes
116
Pork- and-
Pineapple
Stir-Fry With
Cilantro Rice
recipe card
Quick Chicken
Salad 114
Roast Chicken
With Vegeta-
bles and
Potatoes 114
Roasted
Chicken Breast
With Grape
Stuffing 116
Sausage-and-
Kale-Stuffed
Shells 72
Super-Grain
Soup With
Watercress and
Mushrooms
recipe card
Tun a -Ap p le
Bento Box 70
Vegetarian
Mezze 70
Vinegar-and-
Garlic-Braised
Chicken 115
Whole Stuffed
Cabbage 112
DESSERTS
Raisin-Challah
Apple Betty 78
Tropical-Fruit
“Sushi” 113
OTHER
Chocolate
Blender
Frosting 28
Cocktail Salad
Dressing 74
Fried Sage
Leaves 116
Multicooker
Yo gur t 28
Sriracha-
Honey Mayo
74
T h e Wo r k b o o k
| RECIPES, HOW-TOS, AND SOURCES FROM THIS ISSUE |
112 SEPTEMBER 2019
