Pork and Sons Stuffed Cabbage

I decided to cook something different last night. Since we just bought tons of new cookbooks that I don't know where to put, they are overflowing on every counter and table in the house. I grabbed "Pork and Sons" by Stéphane Reynaud to see if maybe he had an idea for dinner. He did! Pork Stuffed Cabbage.



So I put on some music and started peeling a cabbage.

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Chopped some Cremini mushrooms.



This is where it got a little funny. The recipe called for a generous cup of chopped pork. What kind of chopped pork? It already called for bulk sausage (I used my HOMEMADE from MY PIG Toulouse sausage for that). So, I went into the freezer and took out a bag of something marked 1lb stew meat and cooked it up. I am sure he was calling for leftovers but I didn't have anything cooked and leftover. So lets not make a big deal out of it.



So all the stuff was mixed together and I did what everybody who wants to take a picture does with the pot. I put it on my COUCH where there was a ray of sunshine. Duh.



Then you layer it all to recreate the cabbage that you took apart. WTF?



Cook it and eat. HEY GAWKER how do you like THIS picture? Not in focus you say?? Well, I was COOKING. We can't all cook and be photographers at the same time. Alright, I will now go have a drink and start my Friday night off trying to be nice.

Stuffed Cabbage
Cooking Time 2-1/4 Hr.

1 White Cabbage (I used a green one...I am a rebel)
6 Tbl olive oil
2 Shallots
2 Garlic cloves, chopped
1 1/2 C Cremini mushrooms
Scant 1 C chopped preserved chestnuts (I didn't have or use these)
Generous 1C chopped cooked pork
9 oz Bulk Sausage, skins removed
1 1/2 Tbl sweet butter
1/4 C White Wine
salt and pepper

Core the cabbage and separate the leaves. Select 12 large leaves, blanch them in salted boiling water for 1 minute, then drain, and refresh in cold water.

Chop the remaining cabbage leaves. Heat the oil in a large pan. Add the shallots, garlic, mushrooms, chestnuts, and chopped cabbage and cook over low heat, stirring occasionally, for 5-10 minutes, until softened. Combine the pork and sausage meat in a bowl and stir in the cabbage mixture. Season with salt and pepper.

Reassemble the cabbage, alternating the stuffing and leaves, and place in a large lidded flameproof casserole or earthenware pot. Add water to the pot to come to a depth of 2 inches, and cover with the lid. Cook in oven for 1 1/2 hours, adding water as necessary during cooking.

Drain the cooking water, then add the butter and pour the wine over the cabbage. Bring to a boil on the stovetop, then lower the heat, cover and simmer, basting frequently, for 30 minutes.

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