LCBO Food & Drink Autumn 2022

SPOTLIGHT ON VEGGIES

Turkey-Stuffed Savoy Cabbage

A cabbage stuffed with turkey isn’t what your guests are expecting, but they’ll be surprised in a good way. Once you cut into it, an aromatic stuffing is revealed, full of the flavours they are expecting. No one will miss the bird, I promise. You can prepare the stuffed leaves a day in advance and refrigerate overnight—that’s a solid bonus in our books, too. 2 tbsp (30 mL) butter, plus 2 tbsp (30 mL) softened butter, divided 1 onion, diced 2 stalks celery, diced 3 cloves garlic, finely chopped 1 tsp (5 mL) chopped rosemary 2 tsp (10 mL) chopped thyme 12 oz (340 g) ground turkey 3 to 4 oz (85 to 115 g) honey garlic sausage, removed from casing 1 1/2 cups (375 mL) coarse fresh bread crumbs (see TIP below) 1/2 cup (125 mL) chopped dried apricots Salt and coarsely ground black pepper 2 eggs, lightly beaten 1 large Savoy cabbage, about 4 lbs (1.81 kg) 3 cups (750 mL) turkey or chicken stock 2 tbsp (30 mL) all-purpose flour 2 tbsp (30 mL) apple cider vinegar 1. Melt 2 tbsp (30 mL) butter in a large skillet over low heat. Cook onion and celery, stirring frequently, 12 minutes. Stir in garlic and herbs, and cook 2 minutes longer. 2. Increase heat to medium; add turkey and sausage. Cook, breaking meat into bite-size pieces with a fork, 5 minutes or until meat is no longer pink. Tip into a bowl; add breadcrumbs, apricots, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) black pepper. Let cool completely. Add eggs; mix to combine. Set aside.

bring to a boil. Add butter mixture; whisk until incorporated and liquid is thickened. Stir in vinegar, season with salt and pepper. Cut cabbage into 8 wedges. Serve with sauce.

4. Line a mixing bowl just large enough to hold cabbage with a double layer of cheesecloth, allowing for plenty of overhang. Set aside. 5. Remove core from cabbage with a sharp knife. Boil in a large pot of salted water until outer leaves are pliable, about 2 minutes. Remove as many leaves as you can easily detach; transfer to a paper towel–lined baking sheet. Repeat process until you have 15 leaves (save remaining cabbage for another use). 6. Starting with the outer leaves, begin reconstructing cabbage core side up in cheesecloth-lined bowl. Do this by placing each leaf stalk side up, alternating each successive leaf a quarter turn, leaving an opening at the top of a few inches.

7. Fill hollow with turkey mixture, packing tightly. Gather ends of cheesecloth in centre-top of cabbage; twist several times to tighten package (this will create a round shape). (Cabbage may be prepared to this point and refrigerated 1 day in advance. Remove from fridge 2 hours before proceeding.) 8. Transfer cabbage, core side down, to an ovenproof pot; add stock. Roast in oven, basting from time to time, until a thermometer inserted in centre reads 145°F (63°C), about 1 1/2 hours.

Serves 8

TIP: To make breadcrumbs, roughly chop or tear 2 1/2 cups (625 mL) 2 day-old bread. Add to a food processor and coarsely chop. You should have about 1 1/2 cups (325 mL). [ WHAT TO SERVE ] Broadhead Amber Ale LCBO 409268, 473 mL, $3.45 The ale’s apple, spice and apricot flavours enhance the complex combination of non-traditional and classic Thanksgiving ingredients in the recipe. Its carbonation and pleasantly bitter finish cleanse the palate.

9. Transfer cabbage to a platter. Discard cheesecloth.

10. To make sauce, combine softened butter and flour; stir until smooth. Set pot containing cooking liquid over medium heat;

3. Preheat oven to 350°F (177°C).

78 FOOD & DRINK AUTUMN 2022