Stuffed Cabbage with Creamy Fennel and Tarragon Sauce

Name: Stuffed Cabbage with Creamy Fennel and Tarragon Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 arge napa cabbage (Chinese cabbage), about 15–17 leaves; 3 cups fennel sausage meat (or sweet Italian sausages) with casings removed; 1.75 cup minced pork or veal; 1 tsp garlic powder; 1 yellow onion, finely diced; 2 cloves garlic, minced; 1 cup panko breadcrumbs (or breadcrumbs soaked in a splash of milk); 0.6 tasse 15% table cream; 1 egg; Salt and freshly ground black pepper, to taste; 3 tbsp unsalted butter; 1 fennel bulb, thinly sliced; 1 leek, thinly sliced; 0.5 cup 15% table cream; 1 cup chicken broth; 1 tbsp fresh tarragon, chopped (reserve a few leaves for serving); 0.5 bunch Swiss chard, stems removed, coarsely chopped; 1 tbsp cornstarch; Salt and pepper, to taste; Lemon zest; Fresh tarragon leaves; Toasted sourdough bread

By Dominic Lamirande

AJOUTER UN COMMENTAIRE

Preparation 20 min Cooking 45 min Total 1 h 5min Level Moyen

Stuffed Cabbage with Creamy Fennel and Tarragon Sauce

Here is a refined version of stuffed cabbage, bringing together the delicate sweetness of napa cabbage with the fragrant, anise-like notes of fennel and tarragon. It’s a comforting dish with a light, fresh feel.

My Version of Stuffed Cabbage

In this revisited version, napa cabbage becomes delicately tender, wrapping around a rich and fragrant filling made of fennel sausage meat and minced meat. Every bite is tender, juicy, and full of flavor.

I wanted to step away from the traditional tomato sauce in favor of a creamy option. It’s a rich, tarragon-scented base, elevated by the sweetness of fennel and leek, then balanced by the gentle bitterness of Swiss chard.

Everything simmers gently in the oven, allowing the flavors to meld together for a result that is as elegant as it is comforting!

Why make this recipe?

Great way to cook napa cabbage: this recipe showcases an often-underrated vegetable, transforming it into an elegant and flavorful dish.
Modern twist on a classic: stuffed cabbage takes on a more refined, contemporary turn thanks to aromatic ingredients like fennel and tarragon.
Comforting: the kind of warm, hearty dish that everyone loves.
Balanced and complete: protein, vegetables, and a rich sauce. Everything you need for a satisfying and nourishing meal.
Great for entertaining: easy to prep ahead of time and pop in the oven when you’re ready!

Stuffed Cabbage with Creamy Fennel and Tarragon Sauce By Dominic Lamirande

AJOUTER UN COMMENTAIRE

Preparation 20 min Cooking 45 min Total 1 h 5min Level Moyen

To start things well

You use:

You cook for:

6 to 8 portions

Preparation

Blanch the cabbage leaves for 1 minute in boiling salted water. Drain and place on a clean, dry towel.

In a bowl, mix the breadcrumbs, cream, egg, tarragon, and parsley. Add the sausage meat, pork, garlic powder, and season lightly with salt and pepper.

Place a portion of the filling at the base of a cabbage leaf, fold in the sides, and roll up to seal. Set aside.

Preheat the oven to 375°F (190°C). Heat a large oven-safe braiser with a lid over medium-high heat and melt the butter. Add the leek and fennel, cooking for about 3 minutes without getting too much color. Deglaze with the chicken broth, then add the cream. Bring to a boil. Stir in the tarragon and Swiss chard. Gently place the stuffed cabbage rolls into the sauce.

Cover and bake in the oven for 25–30 minutes until the filling is thoroughly cooked through. You can gently press the rolls to check their firmness.

If the sauce seems too thin (as napa cabbage releases some water): mix the cornstarch with a splash of water and pour it around the rolls throughout the braiser. Stir gently until thickened.

Serve immediately garnished with lemon zest, fresh tarragon leaves, and a good piece of toasted sourdough bread.

Nutritional information <h3>Tips for a perfect recipe:</h3> <ul> <li> Choosing and blanching the leaves: select a firm, fresh napa cabbage with wide, flexible leaves. When blanching, don't overcook them. Just 60 seconds in boiling water softens them enough to roll easily without tearing. Gently pat them dry with a clean towel before stuffing so the filling adheres better and excess water doesn't dilute your sauce. </li> <li> Mastering the Roll: don't overstuff the leaves! Place about 2 to 3 tablespoons of filling near the base, fold the bottom up, tuck in the left and right sides snugly (like a burrito), and roll tightly to lock in all the savory juices during braising. </li> <li> Managing Moisture: napa cabbage naturally releases water as it cooks in the oven. If your sauce looks a bit too thin after 30 minutes, the cornstarch slurry step (Step 6) is your safety net. Stir it in gently around the rolls and let it simmer for a minute to achieve a luxurious, velvety consistency. </li> </ul>