Julia Child’s Cabbage Stuffed with left-over Turkey and Sausage

This Julia Child recipe shows a very practical way of cooking. It shows how to use leftover foods, and how to turn them into a brand new dish that is delicious and nutritious at the same time.

For this article, I am going to share with you a great Julia Child recipe called – Stuffed Cabbage With Turkey and Sausage.

This is great during the days after thanksgiving, or practically any time of the year when you have leftover turkey and sausage in the fridge.

Ingredients:

• 2 ½ pounds of cabbage
• 4 cups of turkey (left over)
• 1 ½ cups of sausage (removed from the skin, because you only need the meat)
• 2 pcs of eggs
• 3 cups of beef stock
• 6 oz lean salt pork (1/4 inch in thickness / you’ll need at least 12 slices)
• 2 cups onions (finely minced)
• 1 medium size onion (thinly sliced)
• 1 medium size carrot (thinly sliced)
• 2 cups tomatoes (crushed)
• ½ t salt
• 1/8 t pepper
• ¾ t thyme
• ¼ t allspice
• 1 T butter
• 2 T olive oil

 Cooking Procedures:

For this recipe, you’ll need to prepare an oven safe bowl, that is about 3 quarts in size.

Preheat your oven to 400F

Get your cabbage. Note: for an easier time peeling the cabbage leaves, you can place your head of cabbage in the freezer for two days wrapped inside a plastic bag, without the core. Thaw with hot water before using.

Blanch, rinse, and dry your salt pork

Sauté your minced onions in butter and olive oil

Divide your minced onions. ¾ goes to the stuffing, and the rest goes to the sauce.

In olive oil, gentry brown the thinly sliced onions and carrots. Then set aside.

Get a mixing bowl, and combine the meats and the seasoning. Add a few tablespoons of the stock, and keep on mixing well.

Get you bowl, and layer the salt pork underneath. Layer the thinly sliced carrots and onions on top of the salt pork too.

Cover the sides and bottom of the bowl with cabbage leaves.

Put the first layer of the stuffing that is at least half an inch thick in height.

Put a layer of cabbage after every layer of stuffing.

Do the procedure several times, until you reach the top layer of the bowl, leaving at least half an inch above.

Bake for 30 minutes. (Place the bowl on a pan to catch the drippings)

After 30 minutes, lower the temperature to 350F.

Bake for at least 2 hours more.

Check your stuffing with a thermometer. If it shows a 165F, then it is already cooked.

Add stock every now and then, if you see that the cabbage is drying.

Prepare the sauce by simmering the tomatoes and mixed onions for 10 mins.

Remove the cabbage and pork from the oven.

Drain the juice, and add a cup of the juice in the sauce mixture.

Remove the pork from the bowl, by unmolding it on a plate.

Sauté your salt pork for garnishing.

Serve your cabbage stuffed with turkey and sausage with the sauce on top, and a little garnishing too!