Make Cabbage Balls NOT Cabbage Rolls | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Bring a large stockpot of salted water to a boil. Remove the core from the cabbage and discard the first 2 or 3 outer leaves at the base.
2. Blanch the whole cabbage in the boiling water for a few minutes, until the leaf stems are tender and the leaves have wilted. Transfer the leaves to ice water to stop cooking, then lay them on towels to dry.
3. Heat olive oil in a Dutch oven. Add the onion and cook until light brown, then add the sausage and sauté until golden brown, about 10 minutes.
4. Add the celery, carrot, bell pepper and garlic. When the garlic is fragrant, add the tomatoes with their juice, the thyme and half of the parsley. Cook slowly for about 30 minutes.
5. Add the rice and mix well. Season with salt and pepper.
6. Preheat the oven to 325°F (162°C).
7. Place a portion of filling in the centre of a leaf, pack it firmly, top with cheese, fold and roll the leaf closed, then place it seam-side down in a lasagna pan.
8. Pour a little chicken stock into the bottom of the pan and bake for about 45 minutes, until the rice is hot and the filling reaches an internal temperature of 155 to 160°F.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicOnionCheeseTomatoCarrotBell pepperCeleryCabbage