Cabbage with Two Stuffings
Blanched cabbage leaves are layered with garlicky mashed potatoes and fresh sauteed mushrooms, tomatoes
and gorgonzola cheese. Serve hot inverted onto a platter, then slice in wedges tableside.
A beautiful dish!
1 cored medium head of cabbage
3 large potatoes, diced
1 head of garlic, baked
(brush with a little oil, bake at 425 in oven 20 minutes or ‘til soft)
1/2 lb of mushrooms, cultured, wild or a mix, sliced or chopped
3 to 4 fresh ripe tomatoes, diced
small wedge gorgonzola cheese
fresh chopped herbs as you like...basil, chives...scallions
olive oil
stainless steel bowl slightly bigger than your head of cabbage
Preheat oven to 400. Boil head ‘o cabbage with diced potatoes until leaves pull off fairly easily and potatoes
are tender. Reserve cooking water. Set cabbage aside to cool. Mash potatoes with a few cloves roast garlic,
fresh herbs, a little olive oil, salt and pepper. Set aside. Saute mushrooms and tomatoes with scallion, crumble
gorgonzola over. Lay one leaf of cabbage out evenly in bowl. With rubber spatula, spread a thin layer of
mashed potatoes on leaf. Add second leaf pressing lightly over 1st. Now spread tomato mixture in a layer over
leaf. Continue alternating stuffings in between cabbage leaves until you’ve formed a round head, upside down
in bowl. There will be some cabbage left. Pour a little reserved cooking water into side of bowl. Cover with foil
tightly and bake 40 minutes or until bubbly. Drain off broth into dish. Invert stuffed cabbage onto platter, cut
into wedges and pour broth over.
Blanched cabbage leaves are layered with garlicky mashed potatoes and fresh sauteed mushrooms, tomatoes
and gorgonzola cheese. Serve hot inverted onto a platter, then slice in wedges tableside.
A beautiful dish!
1 cored medium head of cabbage
3 large potatoes, diced
1 head of garlic, baked
(brush with a little oil, bake at 425 in oven 20 minutes or ‘til soft)
1/2 lb of mushrooms, cultured, wild or a mix, sliced or chopped
3 to 4 fresh ripe tomatoes, diced
small wedge gorgonzola cheese
fresh chopped herbs as you like...basil, chives...scallions
olive oil
stainless steel bowl slightly bigger than your head of cabbage
Preheat oven to 400. Boil head ‘o cabbage with diced potatoes until leaves pull off fairly easily and potatoes
are tender. Reserve cooking water. Set cabbage aside to cool. Mash potatoes with a few cloves roast garlic,
fresh herbs, a little olive oil, salt and pepper. Set aside. Saute mushrooms and tomatoes with scallion, crumble
gorgonzola over. Lay one leaf of cabbage out evenly in bowl. With rubber spatula, spread a thin layer of
mashed potatoes on leaf. Add second leaf pressing lightly over 1st. Now spread tomato mixture in a layer over
leaf. Continue alternating stuffings in between cabbage leaves until you’ve formed a round head, upside down
in bowl. There will be some cabbage left. Pour a little reserved cooking water into side of bowl. Cover with foil
tightly and bake 40 minutes or until bubbly. Drain off broth into dish. Invert stuffed cabbage onto platter, cut
into wedges and pour broth over.
