Directions
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Cut the cabbage in half from top to bottom through the stem end. Pull or scoop out some of the inner leaves to create a hollow space in each cabbage half. Use a spoon if necessary.
Rough chop the leaves pulled from the cabbage.
Heat oil in a skillet over medium heat. Add the chopped cabbage, onion, garlic and red pepper and cook until soft. Put the cooked vegetables, salt, and pepper in a large bowl to cool slightly. Add the ground meat or sausage and mix well.
Divide the meat mixture in half. Put one half of the mixture into each hollowed out cabbage half. Put the two halves together, stuffing side in, and fasten together with twine.
Place cabbage in a Dutch oven or oven safe pot and add enough broth to come half-way up the cabbage.
Cover and place in oven. Braise, turning the cabbage over occasionally for 45 minutes to 1 hour until the internal temperature of the meat stuffing is 165°F and the cabbage is soft and can be pierced with a knife.
Remove pot from oven. Cut the twine and remove. Cut the two halves of cabbage in half creating four quarters. Serve with couscous or rice and Harissa.
Chef’s Narrative
Cabbage is the star here! Tender and flavorful, with a rich broth and meaty filling. Serve it up with a drizzle of harissa and couscous or rice for a perfect autumn meal.
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Ingredients
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1headgreen cabbage
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2teaspoonsolive oil
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½yellow onion, diced
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2clovesgarlic, minced
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½red bell pepper, diced
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¼teaspoonsalt
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¼teaspoonblack pepper
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½poundground lamb, beef or bulk lamb Merquez sausage
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2-4cupsbroth(vegetable, chicken or beef)
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Kitchen twine for securing cabbage
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