Stuffed Cabbage with Rosemary Brown Butter and Parmigiano-Reggiano
Cabbage leaves enclose a salty, savory filling of bacon, garlic and bread crumbs, rich with the heady aroma of rosemary in this rustic Italian dish from Chef Sarah Grueneberg.
- 2 heads savoy cabbage, each about 1 1/4 lb.
- Kosher salt, to taste
- 3 Tbs. olive oil
- 4 oz. thick-cut bacon, cut into 1/4-inch strips
- 2 garlic cloves, minced
- Freshly ground pepper, to taste
- 2 eggs
- 2 cups fresh bread crumbs
- 1 cup grated Parmigiano-Reggiano cheese
- 4 Tbs. (1/2 stick) unsalted butter
- Leaves from 2 small fresh rosemary sprigs (optional)
Peel 6 large outer leaves off each cabbage head and set aside. Quarter, core and shred the remaining cabbage.
Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water. Working in 2 batches, add the outer cabbage leaves to the boiling water and cook for 2 minutes, then transfer to the ice water until cool. Drain on paper towel-lined baking sheets.
Preheat an oven to 350°F. Butter a 13-by-9-inch or 3-quart baking dish.
In a large sauté pan over medium heat, warm the olive oil. Add the bacon and cook, stirring occasionally, until browned and crispy, 5 to 7 minutes. Add the garlic and shredded cabbage and cook, stirring occasionally, until the cabbage has wilted and softened, 6 to 8 minutes. Season with salt and pepper. Let cool slightly.
In a large bowl, lightly beat the eggs. Add the bread crumbs, 1/4 cup of the cheese and the wilted cabbage mixture and stir well to combine.
Lay the cabbage leaves, with the inside facing up, on a cutting board. Divide the filling evenly among the leaves. Roll up each leaf into a cylinder and place, seam side down, in the prepared baking dish. Cover with aluminum foil and bake for 30 minutes.
During the last 10 minutes of baking, heat a small sauté pan over medium-low heat. Add the butter and cook until it starts to brown, about 5 minutes. Remove from the heat and add the rosemary leaves.
Remove the stuffed cabbage from the oven. Sprinkle with the remaining 3/4 cup cheese and pour the browned butter on top. Serve immediately. Serves 12.
Adapted from a recipe by Chef Sarah Grueneberg, Spiaggia, Chicago.