Capunet- Piemontese Cabbage Rolls

from Staffan Terje of Perbacco. Demonstarted for the CUESA Market to Table program on December 13, 2008.

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INGREDIENTS

3 tablespoons salt, plus more for seasoning
1 head Savoy cabbage
2 tablespoons olive oil
¼ cup yellow or red onion, diced plus 2 red onions peeled and thinly sliced
2 cloves garlic, sliced
2 teaspoons rosemary, chopped
Pepper, to taste
2 eggs
½ cup milk
1 pound ground pork
½ cup cooked white rice
2 cups parmesan cheese, divided
1 teaspoons ground cinnamon
½ teaspoon ground cloves
2 tablespoons butter
2 apples, cored and thinly sliced
10 sage leaves
1 cup veal or beef broth

PREPARATION

1. Preheat oven to 350 degrees.  Bring a large pot of water (about 1 gallon) to boil and add 3 tablespoons salt.  Remove any damaged leaves from cabbage head and discard.  Cut core from cabbage and peel off the larger leaves without damaging them- you need about 8 to 10 large leaves. Reserve remaining cabbage. Blanch the leaves in the boiling water for about 2 minutes.  Remove and chill in large bowl of ice water.  When cool, remove leaves from water, place in a colander and let water drain.  Set aside.
   
   
2. Heat a large sauté pan over medium flame.  Add 2 tablespoons olive oil and when oil is hot add onion, garlic and rosemary.  Cook without browning until tender.  Meanwhile thinly slice the remaining cabbage and chop into small pieces.  Add chopped cabbage to onion mixture with ¼ cup water.  Cover pan with lid and cook over low heat until cabbage is tender.  Season with salt and pepper and spread cabbage out on a baking sheet to cool to room temperature.
   
   
3. Crack eggs into a large mixing bowl.  Add milk and whisk until thoroughly mixed together.  Add pork rice and 1 cup of the cheese, mix roughly.  Add the cabbage mixture, mix again.  Season with salt, pepper, cinnamon and cloves, mix thoroughly, set aside.
   
   
4. Place cabbage leaves on cutting board and carefully remove the center rib of each leaf with a pairing knife so the leaf remains intact.  After ribs are removed, blot cabbage leaves completely dry with a paper towel.
   
   
5. Place leaves on clean work surface with cut where rib was removed facing toward you.  Slightly overlap the cut part of the leaves.  Place a bit of the pork filling in the bottom part of the leaf (the edge closest to you).  Roll mixture up in the leaf, stopping halfway to fold in sides.  Continue to roll leaf until the leaf is facing downwards to secure the filling.  Repeat until all cabbage leaves are filled.  The remaining pork mixture can be made into meatballs.
   
   
6. Place cabbage rolls in a greased oven proof dish, set aside.
   
   
7. Heat butter in a large sauté pan over medium flame.  When butter is browned, add apples and onion, cook until well caramelized. Add sage leaves, season with salt and pepper.
   
   
8. Scatter apple mixture over cabbage rolls, pour enough broth over rolls to reach ¼ inch up in the dish. Sprinkle with the remaining parmesan cheese and bake about 25-30 minutes.