Calzonetti Stuffed with Red Cabbage and Chevre (Tuscan)
| Yield: | 16 Servings |
| Categories: | Appetizers, Tuscan, Cabbage, Cheese |
| THE DOUGH | ||
| 1 | tb | Yeast |
| 1 1/2 | c | Warm water; divided use |
| 4 | c | Unbleached all-purpose flour; plus flour for kneading |
| 2 | tb | Extra-virgin olive oil; plus oil to grease bowl |
| THE STUFFING | ||
| 3 | tb | Extra-virgin olive oil |
| 1 | md | Onion; minced |
| 1 | sm | Head red cabbage; approximately 2-pounds, cored and finely chopped |
| 1/2 | tb | Lemon juice |
| 2 | tb | Balsamic vinegar |
| Salt and pepper | ||
| 1 | lb | Chevre cheese |
| 2 | tb | Chopped fresh parsley |
| Extra-virgin olive oil | ||
| Coarse-grind polenta; for sprinkling |
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