pork sausage stuffed cabbage

Today I decided to stuff some cabbage leaves and you can use anything you want to stuff inside yours but I just used what was on hand.  Here are some button mushrooms in a pan with a little oil.
Here is some ground pork but you can use ground beef, chicken or even seafood if you would like.

I used a little cream cheese to make the mixture creamy and seasoned it with sage, paprika, ground cinnamon and a little red pepper flakes for some heat.

Here is what that looked like.  Too bad there is no smell-a-vision because it was delightful at this point.

I used just a what I had leftover of some chunky tomatoes but you can use marinara, diced tomatoes or whatever you have on hand.

I just took the large outer leaves of the cabbage.  I didn’t boil it or anything.  

Just put all of your stuffing inside.  Here I have the meat, mushrooms and shredded mozzarella.

Fold the cabbage like a burrito and put the folded side down.  If you are concerned with them coming undone, you could use water-soaked skewers or toothpicks to hold the cabbage together better.  Place in a pre-heated oven on 350 degrees F for approximately 45 mins.

Take the dish out and put shredded cheese on it and put it back in the oven until the cheese melts.

Here it is… 

The cabbage was still a little al dente so cook it a little longer if you would like or less if you want a crunchier texture.  Though the meat is basically done when you put it in the oven, it is still moist, delish and not overcooked.

The big surprise in this dish is how much exotic flavor that touch of cinnamon gave to this dish.  It gave it an almost sweet aroma and taste but still savory at the same time.  Let me know what you think!


2 thoughts on “pork sausage stuffed cabbage

  1. These are absolutely amazing! I added some leeks though and left out the cheese. You're right about the cinnamon, just lovely. Thank you. I never would have thought of stuffing cabbage leaves!


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