Tuesday, October 4, 2011

Meat Stuffed Collard Cakes

 In this month’s issue of Food and Wine Magazine, I found a recipe for “Meat Stuffed Cabbage Cakes”.  I made some adaptations to the recipe, mainly using my collards instead of cabbage and replacing the ground veal in the filling with ground turkey.  This dish is delicious, packed with nutrients, and one cake with the broth is very filling and satisfying.  Perfect for a fall night!
I personally think that the collard leaves were much easier to roll and prepare than cabbage in this recipe.  They wilt in a matter of seconds and do not require the hassle of peeling apart a head.  My addition of fresh turmeric added another flavor level to the broth that the cakes bath in as well as jacking up the health benefits of the dish. 
This definitely made a lot of filling so I placed the rest in a loaf pan and froze it as a meatloaf main for another meal, bonus!

Meat-Stuffed Collard Cakes
Adapted from F&W magazine, October 2011 issue
1.5 pound ground turkey
1/2 pound (2 link)  sweet or hot Italian sausage, casings removed
1 1/2 cups cooked Arborio rice (I sautéed it with onion and a little diced peppers)
1 medium shallot, minced
1 onion, chopped
2 black garlic cloves, minced
½ cup green peas
3T Dijon mustard
½ cup grated parm cheese
2 large eggs, lightly beaten
1/4 cup chopped cilantro
Kosher salt and freshly ground pepper
½ t paprika
At least 14-16 large, flat collard leaves, rinsed with ribs cut out
2 tablespoons unsalted butter
1 large onion, finely diced
¾ cup chopped celery
1 medium carrot, thinly sliced
2 t fresh minced turmeric
3 cloves chopped white garlic
1/2 cup dry white wine or Marsala cooking wine
2 cups chicken stock
1. In a bowl, combine the turkey, sausage, rice, shallots, garlic, green peas, cheese, mustard, eggs, 2 tablespoons of the cilantro, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and the paprika. 
2. In a large pan of boiling water, submerge the collard leaves, a few at a time. Simmer until the leaves are softened, about 30 seconds. Using tongs transfer the leaves to paper towels and pat dry. 3. Line a small bowl with an 8-by-10-inch piece of plastic wrap. Drape a leave in the bowl.  Spoon 1/2 cup of the stuffing in the center of the leaf and fold the leaf over to enclose the stuffing. Cover with the overhanging plastic wrap and twist to form a compact, round cake. Unwrap the cake. Repeat with the remaining collard leaves and stuffing.

4. Preheat the oven to 350°. In an enameled cast-iron casserole, melt the butter. Add the onion, celery, garlic, turmeric, and carrot and cook over moderately low heat until softened, about 10 minutes. Add the wine and bring to a boil. Add the stock and season with salt and pepper. Add the collard cakes, seam sides down.5. Cover and bake for about 35 minutes, until the filling is cooked through.  * I had to add a little water to my broth because the veggies had absorbed it. Transfer the cakes to shallow bowls and ladle in the broth. Sprinkle with the remaining 2 tablespoons of cilantro and serve.  * A little freshly grated cheese was nice with this too.

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