Wolfgang Puck: The Talk Stuffed Cabbage Recipe & Tortilla Soup

The Talk: Wolfgang Puck Side Dishes

Wolfgang Puck served up a holiday menu on The Talk. Try adding his Stuffed Cabbage or Tortilla Soup to your family’s dinner table. For more ideas, consider Baked Alaskas or Pork Tenderloin with Noodles.

The Talk: Wolfgang Puck Stuffed Cabbage Recipe Ingredients

Wolfgang said this was a favorite of his mother’s when he was a child.

• 12 Savoy Cabbage leaves
• 1 tbsp fine chopped Garlic
• 1 tbsp chopped Sage
• 1 cup Milk
• 24 oz ground Meat of your choice (or any combination)
• 2 tbsp chopped Parsley
• 9 slices cubed White Bread (crusts removed)
• 1 tbsp Sugar
• Salt & Pepper

Sauce Ingredients

• 1 tbsp chopped Garlic
• 4 tsp Sweet Paprika
• 4 Sage leaves (or use Thyme)
• 2 cups Chicken Stock
• 1 cup diced Onions
• 1 tbsp Tomato Paste
• 2 tbsp Balsamic Vinegar
• 1 tbsp Sugar
• 1 cup Tomato Sauce (or use Diced Tomatoes)
• 5 tbsp Olive Oil
• Salt & Pepper

Wolfgang Puck: The Talk Stuffed Cabbage Recipe Directions

1. Soak bread in milk until it begins falling apart. Squeeze excess milk by hand.
2. Combine bread with meat, garlic, sage, parsley, sugar, salt and pepper. Once well-mixed, refrigerate.
3. Boil a pot of water and blanch cabbage leaves for one minute; shock leaves in ice water immediately to stop cooking. Pat them dry.
4. Remove stems from cabbage leaves. Add about 5 oz filling in the center of each leaf and roll it into a pouch, enclosing the meat filling inside.
5. Preheat the oven at 400 F.
6. Heat olive oil in saucepan. Saute onion and garlic.
7. Add tomato paste with balsamic vinegar, paprika, sugar, chicken stock, sage, and tomato sauce; salt and pepper.
8. Simmer about five minutes.
9. Place stuffed cabbage in the pan and bring to a boil.
10. Transfer to the oven and cook for 25-30 minutes, until stuffed cabbage is firm.
11. Serve with sauce and a side of rice or mashed potatoes.

The Talk: Wolfgang Puck Tortilla Soup Recipe

“It’s really American-Mexican, but I really love it,” Puck said of this hearty, warm soup.

Ingredients

• 2 husked ears Corn
• 1 peeled, trimmed, quartered Onion
• 2 peeled, seeded, chopped Tomatoes
• 2 1/2 tsp ground Cumin
• 4 to 5 peeled cloves Garlic
• 1 trimmed, seeded Jalapeno Pepper
• 2 Corn Tortillas, in 1” squares
• 2 tbsp Tomato Paste
• 2 quarts Chicken Stock
• 2 tbsp Corn Oil
• Salt & Pepper

Garnish Ingredients

• Corn Tortillas
• cooked, shredded Chicken Breast
• Avocado
• grated Cheddar Cheese
• chopped Cilantro leaves

Directions

1. Scrape corn kernels off the cob and set them aside. Save the cobs for later.
2. Chop garlic with jalapeno, onion, and corn kernels; set aside.
3. Heat oil in a soup pot. Add tortillas and cook until crisp over low heat.
4. Add veggies and simmer until they are coated in oil, but not browned.
5. Add tomatoes with tomato paste and 2 tsp cumin. Simmer around 10 minutes.
6. Slowly add stock and corn cobs. Cook on low heat until reduced by 1/3.
7. Discard cobs and puree the soup using a blender or food processor.
8. Serve with your choice of garnishes.