Braised Cabbage Stuffed with Pork (Anne Burrell) Recipe

Posted by
Rate It!
Braised Cabbage Stuffed with Pork (Anne Burrell)
Add your photo!



  1. To make the sauce:
  2. Puree the onions, carrots, celery and garlic to a coarse paste in a food processor. Coat a large wide pan with olive oil and heat over medium heat. Add the pancetta and cook until it's brown and crispy. Add the pureed veggies and cook them until they become very soft and aromatic and are starting to turn brown, about 8 to 10 minutes. Stir in the white wine and let it reduce by half. Add the tomatoes, chicken stock, bay leaves, and thyme bundle and season with salt, to taste. Bring to a boil, then reduce heat and simmer for 15 minutes. Reserve.
  3. To prep the cabbage:
  4. Add the vinegar to large pot of well-salted water and bring it to a boil over medium heat. Set up a bowl of well-salted iced water. Add the cabbage to the boiling water and cook for 3 to 4 minutes, then immediately plunge it into the bowl of iced water. When the leaves are cool, remove them from the water and pat them dry. Reserve.
  5. Coat a large saute pan with olive oil and put over medium heat. Add the onions and season with salt, to taste. Cook the onions until they are translucent and very aromatic, about 6 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Turn off the heat and let cool.
  6. In a large bowl combine the ground pork, pork sausage, chicken livers, if using, bread crumbs, Parmesan, egg, rosemary and crushed red pepper flakes. Season with salt, to taste. Add the chicken stock and mix well to combine. Stir in the cooked onions and garlic. Make a tester patty, cook it and eat it. It should taste really good, if it doesn't, adjust the seasoning.
  7. Lay each cabbage leaf on a flat work surface. Spoon a generous 1/4 cup of filling into each leaf. Fold the outside edges in and roll the leaf around the stuffing. Arrange each roll with the seam side down so that the roll will hold itself shut.
  8. Add the cabbage rolls to the sauce. Cover and simmer over low heat for 15 minutes. Uncover and simmer until the sauce has reduced to a thick, sauce-like consistency, about15 to 20 minutes. Taste and adjust seasoning, if necessary. Transfer the cabbage rolls to a serving platter and lightly cover with the sauce. Sprinkle with Parmesan and serve.
  9. MMMMMM...cabbage!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 967.69 Kcal (4052 kJ)
Calories from fat 644.9 Kcal
% Daily Value*
Total Fat 71.66g 110%
Cholesterol 163.89mg 55%
Sodium 1555.98mg 65%
Potassium 927.89mg 20%
Total Carbs 35.42g 12%
Sugars 9.69g 39%
Dietary Fiber 3.26g 13%
Protein 33.64g 67%
Vitamin C 10.2mg 17%
Vitamin A 0.2mg 6%
Iron 2.1mg 11%
Calcium 273.1mg 27%
Amount Per 100 g
Calories 177.87 Kcal (745 kJ)
Calories from fat 118.54 Kcal
% Daily Value*
Total Fat 13.17g 110%
Cholesterol 30.12mg 55%
Sodium 286mg 65%
Potassium 170.55mg 20%
Total Carbs 6.51g 12%
Sugars 1.78g 39%
Dietary Fiber 0.6g 13%
Protein 6.18g 67%
Vitamin C 1.9mg 17%
Iron 0.4mg 11%
Calcium 50.2mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 24.7
  • 25

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top