Earth Eats: Real Food, Green Living

Ground Goat Stuffed Cabbage Leaves

I picked up some goat meat and made two recipes. I made this first dish for a dinner party with surprisingly positive results.

Goat Stuffed Cabbage Leaves

Photo: Clara Moore

Be sure to use green cabbage for this recipe, as red cabbage is too stiff to roll without breaking.

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

Ingredients:

  • 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

Method:

  1. Place onions and oil in a large saute pan. Cook until onions are translucent.
  2. Add garlic and celery. Cook for a few minutes.
  3. Add goat meat and cook until browned.
  4. 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.
  5. Remove the pan from heat and cool until you can handle it with your bare hands.
  6. 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.
  7. Add prunes, salt, and bread crumbs to meat.
  8. 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.
  9. 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!

Clara Moore

Clara Moore is a chef from St. Louis finding her way in Seattle, one plate of food at a time. She lives in a cedar cabin in the woods and cooks at home a lot more now than ever before.

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  • http://twitter.com/MizzouAllie Allison Kleiber

    I Googled ‘ground goat and cabbage’ because we had some of both that needed to be used up and came upon this recipe. We weren’t crazy about our cabbage, but the filling was WONDERFUL.

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