Prepare to embark on a culinary journey that will transform your perception of vegetable dishes forever! This extraordinary Celeriac Casserole wrapped in tender cabbage leaves is not just a recipe, it's a flavor explosion waiting to happen. Imagine a dish that combines the earthy richness of celeriac, the delicate embrace of cabbage, and the irresistible charm of melted Parmesan cheese – all baked to golden perfection. Whether you're a vegetable enthusiast or someone looking to impress dinner guests with a unique Italian-inspired creation, this recipe promises to be your new kitchen superstar.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Celeriac, grated
- Cabbage leaves
- Onion, chopped
- Garlic, minced
- Parmesan cheese, grated
- Olive oil
- Salt
- Pepper
Instructions
- Carefully separate 8-10 large cabbage leaves from the head, ensuring they remain intact. Blanch the leaves in boiling salted water for 2-3 minutes until they become pliable and bright green.
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
- In a large mixing bowl, combine grated celeriac, finely chopped onion, minced garlic, and half of the grated Parmesan cheese. Season the mixture with salt and freshly ground black pepper.
- Lay out the blanched cabbage leaves flat and place a generous spoonful of the celeriac mixture near the stem end of each leaf.
- Carefully roll the cabbage leaves, tucking in the sides to create neat parcels that completely enclose the filling.
- Arrange the cabbage rolls seam-side down in the prepared baking dish, ensuring they are tightly packed.
- Drizzle olive oil over the cabbage rolls and sprinkle the remaining Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes.
- Remove the foil for the last 5-10 minutes of cooking to allow the cheese to become golden and slightly crispy.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Choose fresh, large cabbage leaves that are flexible and free from tears for the best rolling experience.
- When blanching cabbage leaves, have a bowl of ice water ready to stop the cooking process and maintain their vibrant green color.
- Grate the celeriac just before mixing to prevent oxidation and maintain its fresh flavor.
- For extra flavor, consider adding a pinch of nutmeg or fresh thyme to the celeriac mixture.
- Ensure your cabbage rolls are tightly packed to prevent them from unraveling during baking.
- If you prefer a crispier top, switch to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Let the casserole rest after baking to allow the flavors to meld and make serving easier.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 6g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 5mg
