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Chef Stephen Lee Cabbage Wraps
As an Herbmeister, author, and cooking instructor, his background reveals that he trained in many places and was even tutored by Master Chef Harvey Colgin, the last pupil of French Master Chef Auguste Escoffier.
I couldn’t help but wonder what he experienced while growing up that led him to want to be so supportive to others. Talking to him, I discovered the traditions from his family were his driving force. The herb garden of his country-cooking grandmother, his melon and strawberry growing grandfather who loved fresh vegetables, his mother’s southern-cooking. and even experiences from the Germanic neighborhood bakery made Chef Lee the man he is today.
Chef Stephen Lee with Presentation Style Cabbage Wraps
About the Recipe: There is nothing more comforting than serving an ethnic classic favorite. Cabbage wraps can be prepared with any meat or vegetable filling and use different kinds of broth and/or tomatoes. Our recipe reflects its European background using beef, pork and rice. Every Grandmother had their own special touches. Give it a try and add your own magic.
Cabbage Wraps Tied with Kitchen Twine Ready for Cooking
Recipe Hint for Unique Serving Suggestion from Chef Stephen Lee – His special recipe was Hungarian Stuffed Cabbage using ground lamb, cumin, and sage. He also had a very creative way to serve his dish.
A Whole Cabbage with little rolls inside: Prepare as directed to form outer leaves attached to stem. Place about 1/3 of rolls on the flatten leaves, leaving about 4 inches around the edges. Mound the rolls to reform the cabbage; top with large leaf; fold up leaves from the bottom. Secure cabbage with straps of kitchen twine until it resembles the original shape. Place in deep pot. Add broth; cover; cook about 30 minutes or until cooked.
Cabbage Wraps Ready for Serving
For Serving – Set aside large leaves to line serving platter.
Remove cabbage; immediately rinse under cold running water. When cool enough to handle, lay the cabbage on work surface; gently pull outer leaves apart and down so that they lie flat. Do not pull them off as you will use these later to serve your finished dish.
Cabbage Wraps As Prepared by Chef Stephen Lee
Company Styled Cabbage Rolls
Company Styled Cabbage Rolls in Dutch Oven
Place 1 to 3 Tablespoons meat mixture on each cabbage leaf, depending on the size of the leaf. Roll each leaf, tucking ends in toward center. Fasten securely with wooden picks. (Set any remaining meat filling aside for another recipe.)
Remove Large Cabbage Leaves and Line Serving Platter
A great comfort dish to elegantly serve your special guests.
pdf for Copy of Recipe – Company Styled Cabbage Rolls
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