Potato, chicory and pear stuffed cabbage with gorgonzola sauce

As the colder months start to creep in, there’s something deeply comforting about pulling a warm dish out of the oven that fills your kitchen with rich, earthy aromas. This potato, chicory and pear stuffed cabbage with gorgonzola sauce is just that kind of meal. It’s savory, slightly sweet, and full of texture — every bite tells a little story of creamy potatoes, crisp chicory, tender pear, and that punch of gorgonzola that ties it all together.

Behind the Recipe

This recipe was born out of a desire to bring unexpected ingredients together in a way that feels both elegant and homey. I remember stumbling across it during a trip through northern Italy, where cabbage was used as a natural vessel for all sorts of seasonal fillings. Adding pears to the mix was a twist I tried back home, and let me tell you, it instantly became a family favorite.

Recipe Origin or Trivia

Stuffed cabbage is popular in many European countries, from Polish gołąbki to French chou farci. What sets this version apart is its blend of earthy, slightly bitter chicory and the natural sweetness of pear. Gorgonzola, a blue cheese from Lombardy in Italy, dates back to the 9th century and brings a creamy, tangy element that pairs beautifully with fall vegetables and fruits.

Why You’ll Love Potato, chicory and pear stuffed cabbage with gorgonzola sauce

Let me walk you through why this dish is more than just another cabbage roll.

Versatile: You can swap out ingredients depending on the season or what’s in your fridge.

Budget-Friendly: Uses humble vegetables and a small amount of cheese to create a luxurious feel.

Quick and Easy: Once your filling is made, assembling is a breeze.

Customizable: Want it vegan? Just swap the cheese and use plant milk for the sauce.

Crowd-Pleasing: That creamy sauce and hint of sweetness gets everyone curious and coming back for seconds.

Make-Ahead Friendly: Prepare and roll the cabbage ahead of time, then bake when ready.

Great for Leftovers: These reheat like a dream and make for a fancy lunch the next day.

Chef’s Pro Tips for Perfect Results

Here’s what I’ve learned over time while making this dish again and again:

• Use firm cabbage leaves so they hold shape after cooking.
• Slightly roast the chicory before adding to the filling to tame bitterness.
• Don’t overcook the pear — you want some tender chunks, not mush.
• Let the rolls rest for 5 minutes after baking to help the sauce settle in.
• For extra flavor, add a pinch of nutmeg to the gorgonzola sauce.

Kitchen Tools You’ll Need

You won’t need anything fancy, just a few basics:

Large Pot: To blanch cabbage leaves until flexible.
Mixing Bowl: For combining your filling ingredients.
Skillet: To sauté the chicory and warm the pears.
Baking Dish: To nestle your cabbage rolls in for baking.
Saucepan: For melting that luscious gorgonzola sauce.
Tongs: To handle delicate cabbage leaves without tearing them.

Ingredients in Potato, chicory and pear stuffed cabbage with gorgonzola sauce

When you bring these ingredients together, something special happens. The contrast of creamy, crisp, and tangy all balance beautifully.

1. Green Cabbage Leaves: 10 large leaves, blanched until just tender. They serve as our edible wrap.
2. Potatoes: 2 medium, boiled and mashed. The creamy base of our filling.
3. Chicory: 1 head, finely chopped and lightly sautéed. Adds a pleasant bitterness that balances the sweetness.
4. Pear: 1 firm pear, diced. Provides natural sweetness and a touch of moisture.
5. Olive Oil: 2 tablespoons, for sautéing and drizzling. Brings everything together.
6. Salt and Pepper: To taste. For seasoning every layer.
7. Butter: 2 tablespoons, for the sauce base. Adds richness.
8. Flour: 1 tablespoon, to help thicken the sauce.
9. Milk: 1 cup, warm. Forms the creamy body of the sauce.
10. Gorgonzola Cheese: ½ cup, crumbled. The bold, salty star of the sauce.
11. Nutmeg (optional): A pinch. Adds warmth and depth to the sauce.
12. Lemon Juice: 1 teaspoon. Brightens up the filling.

Ingredient Substitutions

No need to run back to the store — here’s how you can work with what you’ve got.

Green Cabbage Leaves: Savoy cabbage or Napa cabbage.
Potatoes: Sweet potatoes or parsnips.
Chicory: Belgian endive or escarole.
Gorgonzola Cheese: Blue cheese or goat cheese.
Milk: Oat milk or almond milk.
Butter: Plant-based butter or olive oil.
Pear: Apple or firm persimmon.

Ingredient Spotlight

Gorgonzola Cheese: This iconic Italian blue cheese brings a sharp, salty bite that melts into the sauce like silk, adding bold flavor without overpowering.

Chicory: Often overlooked, chicory adds a slight bitterness that contrasts beautifully with the sweetness of pear and richness of the cheese.

Instructions for Making Potato, chicory and pear stuffed cabbage with gorgonzola sauce

Now let’s walk through the fun part — bringing this all together in your kitchen.

1. Preheat Your Equipment:
   Set your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Combine Ingredients:
   In a bowl, mix mashed potatoes, sautéed chicory, diced pear, lemon juice, salt, and pepper. Stir until evenly combined.
3. Prepare Your Cooking Vessel:
   Blanch cabbage leaves in boiling water for 1–2 minutes until pliable, then drain and pat dry.
4. Assemble the Dish:
   Place about 2 tablespoons of filling in each leaf. Fold the sides in and roll tightly. Arrange them seam-side down in your baking dish.
5. Cook to Perfection:
   Cover the dish with foil and bake for 20 minutes until heated through and cabbage is tender.
6. Finishing Touches:
   In a saucepan, melt butter, add flour and whisk for 1 minute. Gradually add milk, then stir in gorgonzola and a pinch of nutmeg. Cook until smooth and thickened.
7. Serve and Enjoy:
   Pour warm gorgonzola sauce over stuffed cabbage and serve immediately while hot and gooey.

Texture & Flavor Secrets

What makes this dish irresistible is the mix of textures. You get the silkiness of mashed potatoes, slight crunch from chicory, tender sweetness of pear, all wrapped in soft cabbage. The creamy, tangy gorgonzola sauce soaks into every crevice, making every bite satisfying and complex.

Cooking Tips & Tricks

Here’s how to make sure it turns out amazing:

• Use a mandoline to get evenly chopped chicory.
• Let the filling cool slightly before stuffing to avoid soggy leaves.
• A light drizzle of olive oil before baking adds a golden finish.
• Warm your plates before serving to keep everything hot longer.

What to Avoid

Here’s what you’ll want to steer clear of:

• Overcooking cabbage leaves which makes them tear easily.
• Too much pear can make the filling watery.
• Skipping seasoning in the filling — every layer matters.
• Letting the sauce sit too long — it thickens quickly.

Nutrition Facts

Servings: 4
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can prep the filling and roll the cabbage up to a day ahead. Store in the fridge covered. The sauce is best made fresh, but you can reheat it gently. Leftovers keep well for up to 3 days in the fridge or freeze them in an airtight container for up to 2 months.

How to Serve Potato, chicory and pear stuffed cabbage with gorgonzola sauce

Plate the cabbage rolls neatly and drizzle generously with warm gorgonzola sauce. Garnish with fresh thyme or chopped parsley and serve alongside a bitter green salad or a slice of crusty sourdough for contrast.

Creative Leftover Transformations

• Chop up leftover rolls and stir them into cooked pasta with extra sauce.
• Flatten and pan-fry them like cabbage fritters with a crispy crust.
• Dice and use as a stuffing for roasted bell peppers.

Additional Tips

• Add chopped walnuts for crunch in the filling.
• Sprinkle a bit of grated parmesan on top before baking for a golden crust.
• Let your filling sit for a few minutes to meld flavors before rolling.

Make It a Showstopper

Serve in a large oval platter with the gorgonzola sauce gently poured over each roll. Add thin pear slices and fresh herbs as garnish. A light brush of olive oil on the cabbage right before baking gives a gorgeous shine.

Variations to Try

• Vegan Version: Swap cheese and milk for vegan alternatives.
• Spicy Kick: Add chili flakes to the filling for heat.
• Mushroom Boost: Add sautéed mushrooms to the potato mix.
• Apple Swap: Use tart apples instead of pears for a sharper flavor.
• Grain Boost: Add cooked quinoa or barley to the filling for extra texture.

FAQ’s

Q1: Can I make this without gorgonzola?

A1: Yes, you can use any strong cheese like blue cheese or goat cheese, or skip it entirely for a lighter version.

Q2: What kind of pear is best?

A2: Use firm varieties like Bosc or Anjou so they hold their shape while cooking.

Q3: Can I freeze the stuffed cabbage?

A3: Absolutely. Just freeze before baking and thaw in the fridge overnight before reheating.

Q4: What if I don’t like chicory?

A4: Try escarole or spinach for a milder green.

Q5: Is this gluten free?

A5: Not by default, but it can be made gluten free by using cornstarch instead of flour in the sauce.

Q6: Can I make this in advance?

A6: Yes, you can assemble and refrigerate a day ahead. Bake and make sauce fresh when ready.

Q7: How do I reheat leftovers?

A7: Oven at 350°F for 15 minutes works best. Microwave can make cabbage a bit soggy.

Q8: What’s a good side dish?

A8: A bitter green salad, roasted root vegetables, or warm grain salad.

Q9: Can I use red cabbage?

A9: You can, but it’s a bit firmer and more colorful. It adds a nice twist visually.

Q10: Can I add meat?

A10: Of course, ground turkey or lentils make great add-ins for extra protein.

Conclusion

So there you have it — a dish that brings together sweet, earthy, creamy, and tangy in one comforting bite. Whether you’re making it for a cozy family dinner or want to impress guests with something unique, potato, chicory and pear stuffed cabbage with gorgonzola sauce is one to keep in your rotation. Trust me, it’s worth every bite.

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