Stuffed Cabbage Cake with Sausage

By Pikachutherecipereader

A deconstructed stuffed cabbage that’s less labor intense you’ll make it all the time. JUST YUMMY!

Ingredients

• EVOO – Extra Virgin Olive Oil
• Garlic
• Salt and pepper
• Nutmeg
• Butter
• 1 large, heavy Savoy cabbage
• 1 bundle sage leaves, stacked and thinly sliced
• 1 onion, very thinly sliced on a mandoline or with a knife
• 1 teaspoon fennel pollen or seeds
• 2 pounds meaty Italian sweet sausage, removed from casings

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Remove the entire core of the cabbage with a sharp knife. Fill the sink or a very large bowl with cold water and ice. Bring a large pot of salted water to a boil. Place cabbage in boiling water and peel away the outer 8 to 10 leaves with tongs as they loosen, 2-3 minutes. Cold shock then gently remove leaves to kitchen towels and pat dry. Continue to boil the core for 3-5 minutes more then remove and let drain until cool enough to handle. Halve the core of the cabbage and thinly slice or shred. Wring out cabbage core pieces with a clean kitchen towel.

Step 2

1. Place cabbage core in a mixing bowl and dress with about 3 tablespoons of EVOO, 3 to 4 grated garlic cloves, the fennel pollen or seed, sage leaves, a few grates fresh nutmeg and onion. Season with salt and pepper, and toss to combine.

Step 3

3. Rub the bottom of a 10-inch round casserole or baking dish with butter. Line the dish with the largest and prettiest cabbage leaves, letting the edges hang over the dish a bit. Pre heat oven 350*

Step 4

4. Add half the cabbage and onion mixture to the lined casserole dish and top with half of the sausage, making a solid, even layer and packing the dish down firmly. Add a couple more leaves of cabbage to create another layer, half the core filling and remaining sausage. Press layer down then top with a few more leaves of cabbage to seal filling. Fold in sides of first layer to secure cake and dot the top with butter.

Step 5

5. Bake the cake in center of the oven for about an hour and 15 minutes, or until the center reaches an about 165°F. Cool cake about 15 minutes.

Step 6

6. Place a platter over the casserole and carefully invert to unmold. Slice into wedges and serve with garlicky mashed potatoes alongside and lots of mustard for dipping.