Parisian Stuffed Cabbage
For Chef Anthony, this dish is a personal favorite—one that brings him back to a beloved Parisian bistro he visits on every trip. The delicate cabbage leaves, filled with a savory mixture of ground meat, rice, and aromatic herbs, are simmered in a rich tomato sauce that perfectly balances sweetness and tanginess. It's a dish that embodies the warmth and tradition of French cuisine, with flavors that transport him back to those cozy evenings in Paris.
Nutritional facts
Protein
30g
Carbs
40g
Calories
590kcal
Fat
32g
Ingredients
Napa Cabbage, Canned Tomato, Ground Veal, Ground Pork, Onion, Vermouth, Whole Milk, Egg, White Bread, Panko Breadcrumbs, Butter, Red Onion, Extra Virgin Olive Oil, Garlic, Italian Parsley, Kosher Salt, Parmesan Cheese, Black Pepper, Herbs de Provence, Nutmeg, White Pepper
Contains milk, eggs, wheat, soybeans.
Reviews
3.0
Based on 2 reviews
Bamike · 12/09/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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