Stuffed Cabbage With Gruyère

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Stuffed cabbage with Gruyère is one of my mother-in-law’s top favorite dishes. I have eaten this dish in many places but hers is by far the best I have ever tasted. She shared her recipe with me, I hope you will enjoy it as much as I do.

Stuffed Cabbage With Gruyère

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesTotal time:1 hour Servings:4 – 6 servings

Ingredients

• 1 cabbage head
• 4 teaspoons olive oil
• 8 teaspoons red wine
• 3 tomatoes, skinned and diced
• 7.9 oz (225g) ready-cooked soft polenta
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 10.14 fl oz (300ml) vegetable stock
• 4 teaspoons butter
• 2 spring onions, finely chopped
• 3.5 oz (100g) Gruyère cheese, grated
• 1 teaspoon lemon zest
• 7.9 oz (225g) Ricotta cheese
• 1 large egg yolk
• Salt and pepper, to taste
• 0.7 oz (20g) melted butter, for brushing

Gruyère Dressing

• 8.8 oz (250g) Gruyère cheese, grated
• 2 teaspoons Dijon mustard
• 4 tablespoons flour
• 1 cup white wine

Instructions

1. Preheat the oven to 350°F/180°C.
2. Remove the heart and thick stalk from the cabbage and place the leaves in salted boiling water. Leave until the leaves have softened, about 2 minutes. Remove, drain and dry thoroughly. Allow to cool.
3. Melt the butter and oil in a pan and sauté the onion until soft. Add the wine and bring to the boil. Reduce until quite syrupy. Set aside to cool.
4. Mix all the remaining ingredients, including the fried onion, until well combined.
5. Spoon the filling into the center of each cabbage leaf and carefully fold over to form a tight ball. Place in a baking tray with a little vegetable stock and brush with melted butter. Bake for about 30 minutes.
6. For the dressing, combine the cheese, flour, and mustard. Heat the wine with the cheese mixture and stir continuously until the cheese has melted to a creamy texture.
7. Remove the cabbage parcels from the stock, drain them, and place them on a warm plate. Drizzle with warm dressing and serve immediately.

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