Savoy Cabbage Roll with Yukon Gold Potatoes, Pancetta and Aged Gouda
These hearty rolls are great as a main course or as a side for roasted meats. Omit the pancetta for a hearty vegetarian option. The filling is also tasty in pierogis. Yield: 16 cabbage rolls
Ingredients
- 3 pounds large Yukon Gold potatoes
- 1 large head Savoy cabbage
- 8 ounces pancetta, cut into ¼-inch dice
- 2 medium yellow onions, peeled, sliced into thin wedges
- 3 medium cloves garlic, pressed
- Kosher salt
- Freshly ground black pepper
- 1 cup grated Gouda
- 1 cup dry red wine
- 1 quart chicken stock
- 2 tablespoons unsalted butter
Directions
1. Bring a large pot of water to a boil add salt so water is lightly salted.
2. Peel and dice the potatoes into 1-inch pieces. Add the potatoes to the boiling water. Return the water to a boil and then reduce to a simmer. Simmer for 10 minutes and drain. Reserve the potatoes at room temperature.
3. Bring a large pot of water to a boil add salt so water is heavily salted. Gently separate 16 large leaves (about the size of your hands with your fingers spread wide) from the cabbage head. If the leaves are small, double them up to equal one.
4. Prepare a sheet tray with a clean dishcloth for the cooked leaves. Add the leaves to the boiling water 4 at a time and blanch for 45 seconds. Remove with a pair of tongs and allow the excess water to drain back into the pot. Lay the leaves on the prepared pan and repeat with the remaining leaves. Cool the leaves to room temperature on the pan. When they are cooled trim the large center vein so that it is even with the leaf and the leaf is flat. Reserve at room temperature while you make the filling. The leaves can be blanched 1 day in advance and refrigerated.
5. Take the remaining cabbage heart and cut out the core. Slice it into thin pieces to make 4 cups. One cup more or less is fine.
6. Heat a large 12-inch sauté pan over medium high heat and add the pancetta. Cook for 5 minutes until the fat is rendered from the pancetta and it is beginning to brown. Add the onions and garlic and continue cooking for 4 to 5 minutes until the onions are soft and starting to brown. Add the cabbage and cook until completely wilted and beginning to soften, about 4 to 5 minutes. Add the potatoes and cook until they are heated through, about 7 minutes. Season to taste with salt and pepper.
7. Turn the mixture onto a sheet pan and spread out to cool quickly. When the filling is cool enough to handle, transfer it to a bowl and fold in the shredded Gouda.
8. Preheat the oven to 400 degrees F. Lightly butter a 9-inch by 13-inch baking dish.
9. To fill the cabbage rolls, lay a cabbage leaf on cutting board or other flat surface, rib side up and take a heaping ¼ cup of filling and place it in on the stem end of the leaf at the center. Roll the cabbage up like a burrito tucking in the sides as you go. Place the cabbage roll seam side down in the prepared baking dish. Repeat with the remaining leaves.
10. In a medium saucepan, bring the wine to a boil and boil for 5 minutes. Add the chicken stock and bring to a boil. Boil for 5 minutes and then pour over the cabbage rolls. Dot the top of the cabbage rolls with butter and bake in the preheated oven for 45 minutes until the rolls are golden and the casserole is bubbling.