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Ingredients
100g old sourdough, crust removed and diced
Milk½ cup
Flamingo Estate Fennel Flower Olive Oil, plus more for glazing2 tbsp
Fennel seeds1 tsp
Garlic cloves, peeled and minced2
Yellow onion, finely diced1
Carrot, peeled and finely diced1
Fennel, finely diced½ bulb
Salt to taste
Sage leaves, chopped6
Smoked bacon, finely diced3 oz
Flamingo Estate Salted Capers, soaked and rinsed4 tbsp
Extra large egg1
Ground pork1 lb
Kosher salt¼ tsp
Freshly ground black pepper¼ tsp
Large savoy cabbage leaves8
Chicken stock or water, brought to a simmer4 cups
Steps
- Place sourdough chunks in a bowl and pour over the milk. Set aside to absorb. Heat Flamingo Estate Fennel Flower Olive Oil in a pot over medium heat. Add fennel seeds and garlic and cook until aromatic, 1 minute. Add onion, carrot, fennel and a generous pinch of salt. Reduce heat to low and cook until the vegetables are completely sweet and tender, about 15 minutes. Add the sage, then transfer to a large bowl to cool. Add the bacon to the pot and cook on medium heat until fully rendered and just beginning to brown, 10 minutes. Strain off excess fat, then combine the bacon with the vegetables.
- Squeeze out excess milk from the sourdough. Add to the vegetables along with the Flamingo Estate Salted Capers, egg, ground pork, salt and pepper. Mix thoroughly, then divide into 8 tightly packed ½ cup portions. Roll into balls, then place on a baking sheet and refrigerate. Preheat oven to 360°F. Bring a large pot of heavily salted water to a rolling boil. Blanch the cabbage leaves for 1 minute, then refresh in iced water. Dry thoroughly between paper towel. Wrap each portion of filling with a cabbage leaf, then tie with kitchen twine.
- Place a skillet just large enough to fit the cabbage rolls over medium-high heat. Add butter and heat until foaming, then sear the top of the cabbage rolls until lightly browned, 2-3 minutes. Add the hot stock and bring to a simmer, then cover with a lid or a cartouche. Braise in the oven for 20 minutes, or until the rolls feel firm to the touch and the juices run clear when pricked with a skewer. Remove from stock and brush with more Flamingo Estate Fennel Flower Olive Oil just before serving.
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