Cabbage Wrapped Brie Stuffed Meatball - Ground Pork with Cheese
A show-stopping centerpiece featuring seasoned ground pork molded around creamy brie cheese, encased in tender cabbage leaves and baked until golden. The combination of savory pork, melted brie, and earthy cabbage creates a rich, satisfying dish perfect for special dinners or when you want to impress guests. Served with a tangy Worcestershire glaze, this recipe transforms simple ingredients into an elegant presentation that's surprisingly easy to execute.
Ingredients
- 4 ounces cabbage leaves
- 12 ounces ground pork
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- 1 tablespoon grated parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1 wheels Brie or Camembert cheese
- 1 ½ tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon gluten free soy sauce
- ½ teaspoon dried parsley, for garnish
Instructions
- 1
Fill a pot with water and bring it to a boil
- 2
Parboil the cabbage leaves for 3 to 5 minutes with a lid on
- 3
Drain and pat the leaves dry with a towel
- 4
Set aside
- 5
Preheat the oven to 200 C
- 6
In a mixing bowl, combine the ground pork, salt, pepper, parsley, garlic powder, parmesan and Worcestershire sauce
- 7
Knead the mixture until uniform
- 8
Line an oven safe glass bowl with the cabbage leaves
- 9
Add about half of the pork mixture to the bowl
- 10
Place the brie in the center and cover with the remaining half of the pork mixture
- 11
Fold the ends of the cabbage leaves over the pork mixture
- 12
Cover with aluminum foil and bake for 30 to 35 minutes
- 13
Mix well the ketchup, Worcestershire sauce and soy sauce in a small bowl
- 14
Heat sauce in a pan or microwave if desired
- 15
Let the cabbage wrapped meatball stand for 5 minutes
- 16
Remove the juice from the baked meatball from the bowl
- 17
Pour the sauce on top and sprinkle the parsley
Tips
Save the cooking liquid from the meatball to add richness to the sauce
Use a 6 inch glass bowl for best results when shaping
Let the dish rest 5 minutes before serving to help hold its shape
Good to Know
Refrigerate covered for up to 3 days
Can assemble 1 day ahead, refrigerate covered, add 10 minutes to baking
Slice into wedges and serve hot with sauce drizzled over
Common Mistakes
Don't skip parboiling cabbage or leaves will be tough
Remove excess liquid before inverting or presentation will be messy
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different cheese instead of brie?
Yes, camembert works equally well, or try cream cheese for a milder flavor. Avoid hard cheeses that won't melt smoothly.
What if my cabbage leaves tear during parboiling?
Overlap torn pieces when lining the bowl. The pork mixture will hold everything together during baking.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in a 300F oven for 15-20 minutes until warmed through.