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Pork Stuffed Cabbage with Fontina Sauce

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Pork Stuffed Cabbage with Fontina Sauce
FAT: 38.0g

Ingredients for 7 people

12 leaves Cabbage
1 pound Pork Tenderloin
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic Peeled
2 sprigs Fresh Rosemary
8 ounces Italian Sausages Crumbled
1 cup Breadcrumb
18 tablespoons Milk Divided
2 Eggs Divided
1 1/4 cup Parmesan Cheese Grated Divided
3 1/2 tablespoons Butter Divided
1 1/2 tablespoon Flour
10 ounces Fontina Cheese Shredded

1. PREHEAT oven to 350ºF

2. BLANCH cabbage leaves in boiling water until tender

3. Drain; rinse with cold water; set aside

4. CUT pork tenderloin into 1-inch chunks

5. COOK in 1 tbsp of the oil in a large 12-inch skillet with garlic clove, rosemary springs, salt and pepper to taste

6. Cook on medium high heat until no longer pink in center, approx

7. 5-6 minutes

8. ADD sausage, cook 3-4 minutes until cooked through

9. Discard garlic and rosemary

10. Cool 5 minutes

11. ADD mixture to food processor, process 30 seconds

12. TOSS breadcrumbs with 2 tbsp of milk

13. Add breadcrumbs to the food processor with 1 whole egg

14. Process until very smooth (as in a pate)

15. STIR in ¾ cup of Parmesan cheese mixture

16. Spoon about ¼ cup meat mixture onto center of each cabbage leaf, roll up enclosing filling in a pocket

17. PLACE rolls on a 13x9 glass baking dish lined with parchment paper

18. Melt 2 tbsp of the butter; brush over cabbage rolls, top with remaining ½ cup cheese

19. BAKE in 350°F oven for 50 minutes

20. Fontina Sauce: SEPARATE yolk from remaining egg

21. MELT 1 ½ tbsp butter in a medium saucepan over medium heat, add flour and cook 3 minutes stirring often

22. HEAT remaining 1 cup milk until hot, gradually add to flour mixture

23. Cook and stir until sauce is slightly thickened

24. STIR in fontina cheese until melted

25. Add egg yolk and stir well

26. Spoon ¼ cup onto each serving plate; top with 2 cabbage rolls

27. PLACE the sauce on the center of the plates, place two pieces of stuffed cabbage on each plate and drizzle with extra virgin olive oil