It’s hard to get too worked up about stuffed cabbage, at least for me. Hearty, homey, tasty — yes. But elegant? Not so much.
Until now. This stuffed cabbage cake, or better still, Chou Farci Gâteau, takes a modest meal and elevates it to true star stature.
And it’s not all that hard. Instead of individually stuffed rolls, the braised meat is built up in layers of cabbage within a buttered soufflé dish. After baking, you tip it out and there you have it: a neat cake of stuffed cabbage.
The cabbage is juicy and soft yet the cake holds its shape well so you get neat slices all the way around. It keeps well in the refrigerator. The next day it’s fine at room temp or reheated in the microwave.
Bonus: this SpecD how-to video on How to Make Stuffed cabbage cake.
STUFFED CABBAGE CAKE
Chou Farci Gateaux
Recipe
1 head Savoy cabbage
1 medium onion
1 carrot
2 cloves garlic
1 Tablespoon olive oil
1 lb. ground lamb
1/2 lb. sweet Italian sausage
1 cup corn, fresh or frozen
1 Tablespoon fresh herbs – any combination of oregano, rosemary, and/or sage
1 14.5 oz. can diced tomato
1/2 cup dry red wine
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1/2 teaspoon black pepper
1 egg
1 cup panko breadcrumbs
butter
1. Prepare the vegetables: Peel and chop the onion into small pieces. Peel and mince the carrot. Finely chop garlic.
2. In a heavy pot or cast iron pot heat the 1 Tablespoon olive oil over medium-low heat. Add the onion, carrot and garlic and saute until soft and translucent, about 10 minutes. Stir frequently to prevent them from browning.
3. Remove the sausage from the casings and add to the pot. Add the ground lamb. Turn heat up to medium-high. Brown the meat, breaking up the chunks as it cooks.
4. When the meat is evenly browned, drain the canned tomatoes and add them. Add the corn kernels, the herbs, salt and pepper and the wine. Stir to mix well, reduce the heat to medium-low, cover the pot and simmer for 20 minutes. Stir occasionally often to keep from scorching. It should be moist but not watery. Remove from heat and let cool.
5. Prepare the cabbage. Cut out the core and peel off the leaves, being careful not to rip them; keep them whole. Bring a large pot of water to a rolling boil and submerge the cabbage leaves. Boil for 10 minutes. (You may have to do this in two batches). When the leaves are softened and pliant, remove and drain. Pat dry with a towel.
6. When the meat mixture has cooled whisk the egg and stir it into the meat. Stir the bread crumbs into the meat. Taste for salt and pepper.
7. Preheat the oven to 350º . Generously butter a 7″ souffle pan or similar round baking pan. Starting with one of the larger, darker cabbage leaves, line the bottom of the pan, with the outside of the leaves down. Center the bottom leaf so that it will make a pretty top to the cake. Layer the other leaves up the sides of the pan.
8. Spoon in 1/3 of the meat mixture, pressing firmly to fill out the pan. Repeat to make three meat layers, and finish with a final layer of leaves to cover the bottom. Use a scissors to trim off any leaves reaching over the edge of the pan; tuck in the edges to neatly finish the cake.
9. Bake in a preheated 350º oven for 45 minutes. Remove from oven and invert onto a flat serving dish or platter. Slice as you would a cake.
