b'CHOU FARCI (STUFFED CABBAGE) Shop perchhome.com 9 Highland PlaceServes 6 to 8 Complimentary Gift Wrap Maplewood, NJJewelry1 large head savoy cabbage Holiday Decor2 tablespoons unsalted butter, plus more for the pan Corporate Gifts2 tablespoons olive oil pound ground lamb, beef, veal or pork1 large onion, finely chopped2 large garlic cloves, finely chopped3 medium carrots, finely chopped10 ounces mixed mushrooms (cremini, shiitake, oyster, etc.), finely chopped2 to 3 sprigs thyme, leaves stripped1 teaspoon ground allspice5-6 grates fresh nutmeg orteaspoon ground nutmeg2 tablespoons tomato paste1 cup beef, chicken or vegetable stock1 large egg, beaten cup plain breadcrumbs cup chopped parsley Kosher salt & freshly ground pepper1.Bring a big pot of water to a boil and season generously with salt. Meanwhile, core the cabbage and separate the leaves until you get to the center, discarding any very coarse outer ones. You should end up with about 16-18 leaves. Cook the leaves in the boiling water for 6 minutes until bright green and soft, work-ing in batches if you need to. Drain and set aside to cool.2.Butter a 9-inch springform pan and set aside. Put a large pretty cabbage leaf, domed side down, in the middle of the pan. If any of your leaves are too curved, simply remove the thick rib with a sharp knife, which will flatten it out. Continue arrang-ing the leaves, shingling one on top of another until the entire base and sides are well covered. Make sure some of the leaves overhang the sides by a few inches. You wont use all of the leaves at this point; reserve the remaining leaves for layering with the filling. 3.Heat the butter and olive oil in a large saut pan over medium-high heat. Add the ground meat, breaking it apart well with a wooden spoon. Cook for 5-6 minutes until the meat is browned, stirring occasionally. Dont worry if youre getting a lot of stuck-on bits; those will come up when you add the liquid.Your Source For Cherished4.Add in the onion, garlic, carrot, mushrooms and thyme andHOLIDAY + saut, stirring often, for 8-10 minutes until soft. Add in the spices and tomato paste and cook for another 2 minutes. Pour in the stock and scrape any stuck on bits off the bottom of theTEACHER GIFTSpan. Let the mixture simmer for about 5 minutes until some of the liquid has been absorbed. Transfer to a bowl to let cool. 5.Heat the oven to 350 degrees. Season the mixture to taste with salt and freshly ground pepper. Once cooled, fold in the egg, breadcrumbs and parsley. Spread one third of the mixture in the cabbage-lined pan and top with a cabbage leaf or twoBUSY? SHOP 24/7 to cover. Repeat with another third of the filling and a layer of cabbage leaves. Finish with the remaining filling and a finalstore.wordsbookstore.comlayer of cabbage leaves. Tuck in all the overhanging leaves towards the center and press down gently. 6.Bake for 40 minutes. Let cool for 10 minutes, then unmold by inverting a plate or round platter over the pan. Flip the plate and179 Maplewood Avenue | Maplewood, NJ 07040 | 973.763.9500pan, and remove the pan. Serve immediately, cut into slices.food matters /29'