Cabbage Roll
Napa Cabbage, Ground Beef and Pork, Paprika, Hummus, Harissa, Cilantro
Chef Dennis Davis of Bad Medicine | Cleveland, OH
Yield: 35 servings
Adapted by StarChefs | July 2025 | Photo: Will Blunt
INGREDIENTS
Paprika Spice Mix:
400 grams smoked paprika
320 grams granulated sugar
240 grams Korean chile flakes
220 grams kosher salt
120 grams malt vinegar powder
120 grams mustard powder
80 grams garlic powder
60 grams ground black pepper
20 grams ground cumin
20 grams dried oregano
20 grams celery seeds
Filling:
2½ pounds ground beef
2½ pounds ground pork
1 pound minced mirepoix
1 pound cooked jasmine rice
¼ cup kosher salt
1 tablespoon ground black pepper
Hummus:
One 10-pound can cooked chickpeas
125 grams garlic cloves
30 grams cumin seeds
1 pound tahini
675 grams olive oil
90 grams lemon juice
40 grams kosher salt
Harissa:
3 red bell peppers, diced
1 red onion, diced
10 cloves garlic, minced
6 dried Thai red chiles, chopped
40 grams kosher salt
15 grams smoked paprika
10 grams cumin seeds
8 grams red chile flakes
7 grams coriander seeds
5 grams caraway seeds
2 grams ground cayenne
One 10-pound can whole tomatoes
Cabbage Rolls:
Napa cabbage leaves, blanched and shocked
To Assemble and Serve:
Cilantro
METHOD
For the Paprika Spice Mix:
In a spice grinder, process all ingredients until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Filling:
In a mixing bowl, combine all ingredients and ½ cup Paprika Spice Mix. Portion mixture into 2-ounce balls. Transfer to an airtight container and refrigerate.
For the Hummus:
In a pot over medium heat, add chickpeas, garlic cloves, and cumin seeds. Cover with enough water to submerge and bring to a boil. Reduce heat and let simmer 25 minutes. Strain and transfer mixture to a food processor. Add remaining ingredients and blend until smooth. Transfer to an airtight container and refrigerate.
For the Harissa:
In a pot over medium heat, add red bell peppers and onions. Sauté until lightly browned. Add garlic and sauté until fragrant. Deglaze pot with 2 ounces water, then add remaining ingredients. Bring to a boil. Reduce heat and let simmer 30 minutes, or until mixture has reduced by twenty-five percent. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Cabbage Rolls:
On a work surface, lay out cabbage leaves. Place 2 ounces Filling on each leaf. Roll lengthwise into a tight log. Transfer to a hotel pan with 2 ounces water. Cover with aluminum foil and roast 40 minutes. Remove foil and cook additional 20 minutes. Set aside.
To Assemble and Serve:
Place 3 ounces Hummus in the center of a serving plate. Top with 2 Cabbage Rolls and 2 ounces Harissa. Garnish with cilantro and 1 teaspoon Paprika Spice Mix.
