Parisian Cabbage Pie
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
29g
Carbs
41g
Calories
650kcal
Fat
38g
Ingredients
Napa Cabbage, Canned Tomato, Ground Beef, Ground Pork, Onion, Vermouth, Whole Milk, Egg, White Bread, Butter, Red Onion, Panko Breadcrumbs, Garlic, Extra Virgin Olive Oil, Italian Parsley, Kosher Salt, Parmesan Cheese, Black Pepper, Herbs de Provence, Nutmeg
Contains milk, eggs, wheat, soybeans.
Reviews
4.1
Based on 76 reviews
Donna · 02/09/26
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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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