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The New Stuffed Cabbage Rolls - Stuffed Cabbage Balls!
Cabbage Rolls are made in so many households. I want to share with you a trick my Mom taught me. MAKING BALLS!!! Cabbage Balls.. They look a lot more elegant and stay together so much better. Cabbage Rolls are a thing of the past
Recipe Video
Recipe Ingredients
- 1 x 3 pound Cabbage
- 1 tablespoon Garlic Olive Oil
- 2 pounds Spicy Italian Sausage or Ground Chuck 80/20
- 1 cup Onion finely diced
- 1 ½ cups Celery finely diced
- 1 ½ cups Carrots finely diced
- 1 Red Bell Pepper cut into small dice optional
- 2 tablespoons Garlic chopped
- 1 x 28 ounce can of Peeled Italian Tomatoes
- 2 tablespoons Thyme freshly chopped
- ¼ cup of Beef or Chicken stock if needed
- 2 cups Cooked Rice or any grain like barley or quinoa
- 8 slices Proscuitto Ham cut very very thin
- 1 cup Cheddar or gruyere grated
- 1 cup Chicken Stock to add to the lasagna pan when cooking the balls
- Salt and Pepper taste
Recipe Instructions
- Using a large stock pot (large enough to submerge the whole cabbage) boil water and add salt like you would for pasta water. Remove the cabbage core and discard the first 2 or 3 outer leaves at the base of the stem. They are usually not so clean and bruised.
- Carefully immerse the cabbage in boiling water and blanch them in the salted water and let them boil for a few minutes until the stem of the leaves is tender. When leaves have wilted, remove and immerse them in ice cold water immediately to stop the cooking process. Lay them on kitchen towels to dry.
- In a Pot (the Chef used a Staub Dutch Oven) heat the olive oil; when hot add the onion, when onion is light brown add the sausage and sauté until golden brown (this may take 10 minutes). Add the celery, carrot, bell pepper, garlic and when the garlic is fragrant add the tomatoes with their juice, add the thyme and ½ of the parsley and SLOWLY cook for about 30 minutes. Add the rice and mix well. Adjust seasoning with salt and pepper.
Preheat Oven to 325°F / 162°C
- Fill the leaves using an 8-ounce ladle, place the center of one leaf in the center of the ladle. Be sure to pack them the filling. Top each one with the cheese and close the leave and flip them into a lasagna pan.
- Pour a little chicken stock on the bottom of the pan and bake for about 45 minutes until rice a hot. The internal temperature should be around 155 to 160F
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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I made this recipe and we loved it. However, I must confess I did not use the Italian sausage (not that we don’t like Italian sausage, we do). But I had the best Best Stop boudin, from Scott, La. (my uncle used to make boudin when I was a girl in the 50’s) and recently this boudin hit our stores, which is almost as I remember it as a girl….and it was delicious in your stuffed cabbage recipe!
That sounds wonderful! Thanks Sandara!
These look so beautiful – like seashells. I can’t wait to make them with my Polish friend. He calls them glumki.
Thank you Patricia!
Wow! I made these little guys last week and I can’t stop eating them! I also made the sauce too. Amazing. I had to freeze some – – – they will last for 17 years! However, I can’t last that long. Great Job Chef.
Thank you Tom!
Love this recipe but the parsley is forgotten in the ingredients list