A 90-minute braise helped to soften the banana blossom leaves even more; after they came out Giacomino sprinkled the rolls with more fresh herbs, shredded banana blossom petals, and Aleppo pepper. The finished dish turned out to bear little resemblance to grandma’s cabbage rolls, Giacomino said, but it did have an interesting flavor, and he’d try cooking with banana blossoms again.
In large saute pan toast the garlic until golden brown, add ground beef, saute until cooked through. Remove ground beef and put in large mixing bowl until cool. Fold in remaining ingredients until mixed thoroughly.
