Cabbage Packages Filled With Creamed Onions, Bacon And Sage
1 large whole head green cabbage
1 large whole head red cabbage
4 quarts water
2 tablespoons salt
1 pound thick-sliced bacon, cut crosswise into 1/4-inch
1 3/4 pounds onions (about 3 medium), thinly sliced
3/4 cup whipping cream
2 tablespoons plus 2 teaspoons chopped fresh sage
1 teaspoon fennel seeds
1/4 cup olive oil
Using sharp knife, cut deep cone-shaped incision into bottom of each cabbage;
remove cores. Bring 4 quarts water and salt to boil in large saucepan. Add whole
green cabbage and cook until leaves soften, about 7 minutes, turning
Transfer cabbage to colander and drain, cut side down. Gently pull off 8 leaves.
If necessary, boil leaves about 3 minutes longer until leaves are soft enough to
bend easily. Trim thick ribs from leaves. Repeat with whole red cabbage.
Cook bacon in heavy large skillet over medium heat until crisp, stirring
occasionally, about 15 minutes. Using slotted spoon, transfer bacon to paper
Reduce heat to medium-low. Discard all but 2 tablespoons bacon drippings from
skillet. Add onions and sauté until tender and just beginning to brown, about 20
minutes. Add cream, sage and fennel seeds. Simmer over medium heat until cream
thickens, stirring occasionally, about 10 minutes. Stir in bacon. Season to
taste with salt and pepper.
Preheat oven to 350°F. Butter heavy large baking sheet. Place 1 cabbage leaf on
work surface. Spoon scant 1/4 cup onion mixture onto center of leaf. Fold bottom
of leaf over filling. Fold in sides. Continue rolling to enclose filling. Repeat
with remaining cabbage leaves and onion mixture.
Arrange packages seam side down on prepared baking sheet. Brush tops with olive
oil. Cover baking sheet with foil. (Can be prepared 1 day ahead. Refrigerate)
Bake packages until heated through, about 25 minutes.