Description
Comforting and elegant, these cabbage rolls are filled with creamy potatoes, sautéed chicory, and sweet pear, then topped with a rich gorgonzola sauce.
Ingredients
Scale
- 10 large Green Cabbage Leaves, blanched until tender
- 2 medium Potatoes, boiled and mashed
- 1 head Chicory, finely chopped and sautéed
- 1 firm Pear, diced
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
- 2 tablespoons Butter
- 1 tablespoon Flour
- 1 cup Milk, warm
- 1/2 cup Gorgonzola Cheese, crumbled
- Pinch of Nutmeg (optional)
- 1 teaspoon Lemon Juice
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a bowl, mix mashed potatoes, sautéed chicory, diced pear, lemon juice, salt, and pepper until evenly combined.
- Blanch cabbage leaves in boiling water for 1–2 minutes until pliable, then drain and pat dry.
- Place about 2 tablespoons of filling in each leaf. Fold the sides in and roll tightly. Arrange seam-side down in baking dish.
- Cover with foil and bake for 20 minutes until heated through and cabbage is tender.
- In a saucepan, melt butter, add flour and whisk for 1 minute. Gradually add milk, then stir in gorgonzola and nutmeg. Cook until smooth and thickened.
- Pour the warm gorgonzola sauce over the baked cabbage rolls and serve immediately.
Notes
- Use firm cabbage leaves to avoid tearing during rolling.
- Do not overcook the pear; keep some texture in the filling.
- For added crunch, toss in some toasted walnuts into the filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 7g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg
Keywords: stuffed cabbage, vegetarian cabbage rolls, gorgonzola sauce, fall recipe, pear and chicory, comfort food