JULIA CHILD CABBAGE STUFFED WITH LEFTOVER TURKEY AND SAUSAGE

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Julia Child Cabbage Stuffed With Leftover Turkey and Sausage image

This layered extravaganza is deliciously slow-cooked, and is a wonderful way to use your leftover turkey from the holidays! Makes a good after-Thanksgiving or New Year's Eve/Day dinner party dish. Original recipe was from "Julia Child's Kitchen." Although the preparation sounds a bit complicated, all the steps are well laid out and it's not difficult to prepare. Guaranteed to impress! Recipe posted by request.

Provided by Julesong

Categories     Pork

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 17

2 1/2 lbs cabbage
6 ounces lean salt pork, rind removed,cut into 12 slices about 1/4 inch thick
2 cups finely minced onions
1 thinly sliced carrot
1 thinly sliced onion
4 cups ground leftover cooked turkey
1 1/2 cups sausage meat
2 eggs
2 cloves garlic, pressed
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon thyme
1/4 teaspoon allspice
2 -3 cups beef stock, divided
2 cups crushed tomatoes
1 tablespoon butter, divided
2 tablespoons olive oil, divided

Steps:

  • Special equipment: oven-safe large 2 1/2 or 3 quart round-bottomed bowl.
  • Two days prior to making the dish: remove the core from the cabbage, wrap the head tightly in plastic, and place it in the freezer; the day you're going to make the dish thaw the frozen head in hot water and the leaves will easily peel off.
  • Preheat oven to 400 degrees F.
  • In a pot, boil some water; blanch the slices of salt pork by immersing them in the boiling water for 2 to 3 minutes, then rinse them in cold water to halt the cooking and pat them dry.
  • In a skillet over medium heat, heat 1 tablespoon of butter with 1 tablespoon of olive oil and sauté the minced onions until tender, about 7 minutes.
  • Take 3/4 of the cooked onions and set aside for stuffing; take the remaining cooked onions and set them aside for the sauce.
  • Using 1 tablespoon of olive oil, in a small pan over medium heat lightly brown the carrot and thinly sliced onion, about 5 minutes.
  • In a mixing bowl, combine the ground cooked turkey, sausage, eggs, cloves, salt, pepper, thyme, allspice, and the cooked onions reserved for the stuffing, and mix well; add 5 tablespoons (or more, to moisten enough so that the stuffing will adhere to cabbage leaves- see steps below) of the stock and mix.
  • Take the large oven-safe round-bottomed bowl and line the bottom of it with half of the blanched salt pork strips, then lay half of the sliced carrots and onions on top.
  • Take the peeled cabbage leaves and select the largest and best to line the bottom (covering the pork, carrots, and onion) and sides of the bowl- place the leaves with the ends down and the stem-side up.
  • Spread a layer of the stuffing mixture, about 1/2-inch thick, on the bottom and sides of the bowl (which are now covered with the cabbage leaves), then press some smaller cabbage leaves on top of the stuffing.
  • Repeat the process until the bowl is filled to within 1/2-inch of the top, occasionally slipping a large green leaf down the sides of the bowl, if necessary, to be sure that no gaps appear between the leaves.
  • Cover with a final layer of cabbage leaves and the remaining pork and carrot/onion mixture, then pour in enough beef stock to come within 1 inch of the bowl rim.
  • Place the bowl on a pan (to catch drippings) and place in the lower-middle section of the preheated oven; cook for 30 minutes- the cabbage should simmer.
  • Reduce oven temperature to 350 degrees F and continue to bake for 1 1/2 to 2 hours; it is done when you place a thermometer into the thickest part of the bowl and the temperature reads 165 degrees F.
  • Check it occasionally as it bakes- you want to keep the cabbage at a slow simmer, and you might need to add additional stock if too much evaporates.
  • When the cabbage is almost done and there's only about 15 minutes left for it to bake, prepare the sauce: over medium heat in a saucepan, stir together the tomato and the remaining cooked minced onion, and simmer for 10 minutes.
  • Remove the cabbage from the oven, remove the pork, carrot, and onion from the top layer, and drain off 1 cup of the liquid from the bowl; add the liquid to the tomato mixture and simmer an additional 5 minutes.
  • Place a warm serving dish upside-down over the bowl and, while holding the dish in place, carefully un-mold the cabbage by turning bowl and dish over.
  • Remove the pork, carrot, and onion mixture from where it was on the bottom of the bowl (which is now the top of the mold).
  • In a saute pan, brown the pork strips.
  • To serve, pour the tomato sauce around the base of the molded cabbage and garnish with the browned pork strips.

Don Johnson
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I would not recommend this recipe to anyone.


kenny mosh
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This dish was a waste of time and ingredients.


Joy Tachonlogy
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I thought this recipe was too complicated. I won't be making it again.


Fire max gaming
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This dish was a bit bland for my taste.


Muraya Mohamed
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I'm not sure if I did something wrong, but my cabbage rolls fell apart.


Abbas Abasin
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This recipe is a great way to get your kids to eat their vegetables.


Deborah Wright
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I'm not a big fan of cabbage, but I really enjoyed this dish.


Olatunji Richie
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I served this dish with mashed potatoes and gravy. It was delicious!


Clare Stevenson
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This dish is perfect for a cold winter night.


JB Rice
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Overall, I thought this was a good recipe. I'll definitely make it again.


Kelly Gallegos
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The sausage was a bit too spicy for my taste. I'll use a milder sausage next time.


Boitshepo Dikobe
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I found that the cabbage leaves were a bit tough. I think I'll parboil them next time.


lonely_kid64
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This recipe is a bit time-consuming, but it's worth the effort.


M ilyas Khan
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I love how this recipe uses simple ingredients to create such a flavorful dish.


Pjh Simmons
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This dish is a great way to use up leftover turkey. It's also very easy to make.


MeMow Gaming
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I've made this recipe several times and it's always a crowd-pleaser. The combination of turkey, sausage, and cabbage is delicious.


Samara van Rijswijk
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Julia Child's Cabbage Stuffed with Leftover Turkey and Sausage was a hit at our Thanksgiving dinner! The flavors were perfectly balanced and the cabbage was cooked to perfection.


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