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Ingredients

For the sauce:

• 1 large onion, cut into chunks
• 1 large or 2 small carrots, peeled and cut into chunks
• 2 ribs celery, cut into chunks
• 3 garlic cloves, smashed
• Extra-virgin olive oil
• 1/4 pound pancetta, cut into 1/4-inch dice
• 1 cup white wine
• 1(28-ounce) can Italian plum tomatoes, passed through the food mill
• 2 cups chicken stock
• 2 bay leaves
• 1 bundle thyme
• Kosher salt

For the stuffing and cabbage:

• 1/4 cup red wine vinegar
• 1 large head savoy cabbage, leaves removed and tough bottom ribs discarded
• Extra-virgin olive oil
• 1 large onion, cut into 1/4-inch dice
• Kosher salt
• 3 garlic cloves, smashed and finely chopped
• 1/2 pound ground pork
• 1/2 pound spicy Italian pork sausage, casings removed
• 3 chicken livers, finely chopped, optional
• 1/2 to 3/4 cup bread crumbs
• 1/2 cup grated Parmesan, plus more for garnish
• 1 egg
• 2 sprigs fresh rosemary, leaves finely chopped
• Pinch crushed red pepper flakes
• 1/2 to 1 cup chicken stock or water

Description

Food Network Invites You To Try This Braised Cabbage Stuffed With Pork Recipe From Anne Burrell.

Food Network