Stuffed Whole Cabbage Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 9 servings

4 tablespoons (1/2 stick) butter

1 1/2 cups finely chopped onions

1/2 cup finely chopped shallots

1 cup chopped leeks, white and pale green parts

1/2 cup finely chopped peeled carrots

1/2 cup finely chopped celery

1 tablespoon chopped fresh thyme

1 tablespoon minced garlic

Salt and freshly ground black pepper

2 cups fresh breadcrumbs

1/2 cup plain whole-milk Greek yogurt or sour cream

1 pound ground beef (80% lean)

1/4 pound ground veal or pork

1/2 pound mild or smoked ham, cut into 1/2-inch dice

1/2 pound mild Italian fennel sausages, removed from the casings

1/2 pound chicken livers, finely chopped (optional)

8 large chard leaves, stems removed, blanched in boiling water until wilted, squeezed dry and chopped

2 large eggs

1 large head savoy cabbage (at least 8 inches in diameter and about 2 1/2 pounds)


4 bay leaves

3-4 thick-cut bacon slices, cut in half crosswise

2-3 cups homemade beef stock or canned low-sodium chicken broth, plus more if needed

1 cup dry white wine (such as Vouvray)

1 cup canned crushed or pureed Italian plum tomatoes

1 teaspoon chopped fresh thyme

1/2 cup crème fraîche or sour cream (optional)

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