Stuffed cabbage my way

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Stuffed cabbage my way

Stuffed cabbage my way

Stuffed cabbage my way
Stuffed cabbage my way

Number of people

1 kale kale

2 tablespoons coarse salt

Goose fat

Olive oil

250 g cold pork roast, homemade or purchased from the butcher

250 g plain sausage meat

1/2 bunch of basil

5 cloves of garlic

2 slices of wholemeal bread or bran bread

10 cl of fresh cream or soya cream (it is cholesterol-free!)

2 eggs

1 peeled and seeded tomato

3 onions, chopped

2 carrots in slices

1 stalk celery, diced

1 tablespoon tomato paste

40 cl white wine


1 bouquet garni

1 stock cube

200 g diced smoked bacon



Preparation: 1 hour
Cooking time: 2 h
Step 1
Soak the diced bread in the cream.
Step 2
Brown the minced garlic for a few moments in a little olive oil without letting it burn (otherwise it is bitter), you have to stir constantly!!! Let cool in a ramekin, otherwise it will continue to cook in the hot pan.
Step 3
Dice pork roast in large cubes, bread, basil in a large grill or food processor (but not as well).
Step 4
Add eggs, garlic and cooking oil, salt, pepper, basil and tomato flesh.
Step 5
Mix carefully (by hand is better). Put in the fridge until the next step.
Step 6
Thin out the cabbage, do not keep the outer dark green leaves (too hard) but take 12 beautiful leaves underneath from which the central rib will be removed. Blanching (i.e. boiling)
Step 7
5 minutes the cabbage leaves in boiling salted water.
Step 8
Drain them with a skimmer and let them cool under a dash of fresh water.
Step 9
Stuff the leaves in small, tightly packed packages with several leaves if necessary, tie them up and brown with goose fat in a casserole dish, remove them. Let it cool down.
Step 10
In the casserole dish, add a little goose fat if necessary to brown the bacon and chopped onions, then add the carrots in rings, celery, tomato paste, wine, a pinch of sugar, 60 cl of water, bouquet garni, stock cube. Bring to a boil, let simmer a little covered.
Step 11
Preheat the oven to 180°C (thermostat 6).
Step 12
In the sauce, add the cabbage, bacon, cover and cook in the oven for 1 h 30 or 2 or 3 h over very low heat with a diffuser between the flame and the pot. Check the seasoning. Serve hot!
I add my grain of salt

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