STUFFED CABBAGE, BAKED WITH BEANS
We have served tins as a first course for 8, and as a second course for 4 It is also very nice on a buffet table.
Italian Family Dining
by Edward & Eugenia Giobbi
Serves 4 to 8
• 1 cup fresh cranberry beans (about 1 pound in the shell)
• 2 cups chicken stock
• 1 small carrot, scraped
• Half a medium onion, peeled
• 4-inch piece of celery rib
For the stuffing
• 1 pound lean ground pork
• 4 tablespoons grated Parmesan cheese
• 2 tablespoons basil chiffonade or 1 teaspoon dried
• 3 tablespoons breadcrumbs
• 6 dried figs, chopped
• 2 tablespoons pignoli nuts
• Salt and freshly ground
• black pepper
• 8 large Savoy cabbage leaves, blanched in salted water for 1 minute and then rinsed in cold water
Heat the oven to 400°F
Place the beans in a medium soup pot and cover with the stock. Add the carrot, onion, and celery and bring to a low boil over medium heat. Cook until the beans are tender about 45 minutes. Drain the beans, reserve the stock but discard the carrot, onion, and celery. Set aside.
For the stuffing In a medium bowl, mix together the pork, cheese, basil, breadcrumbs, figs, and pignoli nuts. Season with salt and pepper.
Spread out the cabbage leaves on your work surface and place an equal amount of stuffing in the middle of each leaf. Fold the side of the leaves in over the stuffing and then roll the leaves up. Place the rolls in a baking dish, seam side down
Pour the beans and stock over the cabbage rolls. Cover and bake for 30 minutes.
Note: You can substitute 1 can (15 ounces) of drained cannellim beans for the fresh cranberry beans. Cook them in the stock, with the annuities, for 30 minutes.