Provencale style cabbage rolls: Delicious family dish for cold winter nights

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast provides a cheesy flavor without dairy.

Remove the ugly leaves from the cabbage and detach the good leaves carefully.

Blanch the cabbage leaves in salted boiling water for 2 minutes, then plunge them into cold water.

Chop the heart of the cabbage into thin slices, discarding any tough bits.

In a 12-inch cast iron skillet, heat 2 tablespoons of olive oil over medium heat.

Add chopped onion and cook for about 10 minutes until soft.

Add 400 grams of pork and 100 grams of bacon to the skillet, browning the meat on high heat.

Add 4 juniper berries and thyme to the meat mixture.

In batches, add the chopped cabbage heart to the skillet, cooking for an additional 10 minutes.

Pour in 50 ml of chicken stock and season with salt and black pepper, cooking until the mixture is caramelized and moisture is reduced.

Transfer the mixture to a large bowl and let it cool before stuffing the cabbage leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens