Photo: Clara Moore
I made this recipe for a dinner party with surprisingly positive results. I thought everyone would try one and smile politely, but these little rolls disappeared quickly with full-mouthed compliments.
Be sure to use green cabbage, as red cabbage is too stiff to roll without breaking.
Ground Goat Stuffed Cabbage Leaves
Makes about 12 rolls
- 1 yellow onion (small dice)
- 2 tablespoon olive oil
- 3 cloves garlic (minced)
- 3 stalks celery (small dice)
- 1/2 pound ground goat meat
- 3 tablespoons white wine
- 6 pitted prunes (chopped)
- 1 teaspoon salt
- 1/2 cup unseasoned bread crumbs
- 12 green cabbage leaves
- Place onions and oil in a large saute pan. Cook until onions are translucent.
- Add garlic and celery. Cook for a few minutes.
- Add goat meat and cook until browned.
- Add white wine to the pan and deglaze the bottom – as in, use the wine to loosen the delicious brown bits on the bottom of pan. Cook away the liquid.
- Remove the pan from heat and cool until you can handle it with your bare hands.
- While cooling, bring a pot of water to boil for the cabbage leaves. Cook cabbage leaves in water three at a time, until they are pliable (about 2 minutes). Remove from the water and place in a colander when done.
- Add prunes, salt, and bread crumbs to meat.
- Lay a cabbage leaf on the counter or cutting board and place about 1/2 cup filling (shaped like a log) in the middle of the leaf. Fold the two sides of the leaf over the filling, then grab the end closest to you and roll the leaf up.
- Serve at room temperature or warm (in a steamer or in the oven, covered in a pan with a little water).
More: Come back tomorrow to read my recipe for White Bean Soup With Ground Goat!