Bring a pot of salted water to a boil. Meanwhile, core the cabbage leaves and separate them, discarding any coarse outer ones. Cook the leaves in boiling water for 8 minutes. Drain and set aside to cool.
Grease the bottom and sides of a deep 7-inch/18-cm soufflé dish or charlotte mold with butter. Put a large pretty cabbage leaf, domed side down, in the dish. Top with another leaf and continue arranging the leaves one on top of another until the entire base and sides are covered. You won’t use all of the leaves at this point (reserve enough for 4 or 5 layers).
Heat the olive oil in a large sauté pan over medium heat. Cook the onion, carrots, and celery until softened, 4 minutes. Add the ground beef, sausage, bacon, garlic, thyme, bay leaf, spice and season with salt and pepper to taste and cook, stirring once or twice, until the meat is browned.
Pour in the fresh tomatoes, with their juices, and simmer until nearly all the liquid has been absorbed, about 5 minutes. Transfer the mixture to a bowl and let cool.
Preheat the oven to 350°F/180°C.
When mixture has cooled, discard the thyme and bay leaf. Add the egg and mix well.
Put a layer of about ½ inch/ 1 cm of the meat in the cabbage-lined dish and top with a cabbage leaf. Repeat until you’ve used all of the meat and filled the dish, about 4 layers. Finish with a final layer of cabbage, making sure to tuck in the leaf on all sides.
Bake for 40 minutes. To unmold, invert a plate over the soufflé dish, flip the plate and dish, and remove the mold. Serve immediately, cut into slices. Pair it with Red Wine – my favorite at the moment is The Tri Blend from The Vice Wine.
Phillip Lim, creative director, 3.1 Phillip Lim
Phillip Lim shares with Vogue one of his favorite recipes directly from his cookbook, More Than Our Bellies. “This humble recipe is a game-changer. I love the combination of textures with the crunchy exterior and juicy insides. Super-fast and easy to make, the blend of savory, spicy, salty flavors results in mouth-watering goodness.”