Cabbage rolls
Ingredients
- 1 pcGreen cabbage (whole)
- 500 gPork and beef stuffing (at room temperature)
- 1 pcYellow onion (finely diced)
- 1 pcEgg (whole)
- 50 gBreadcrumbs
- 1 tbspMustard
- 100 gSmoked lardons
- 30 gUnsalted butter
- 100 mlDry white wine
- 50 mlCream
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlBeef stock
Method
Tender cabbage leaves wrapping a juicy, well-seasoned filling. The dark sauce, enriched by meat juices and a touch of cream, coats the rolls perfectly.
- 1
Remove the outer leaves of the green cabbage. Submerge the whole cabbage in a large pot of boiling salted water for 5 to 8 minutes. Gently peel off the large leaves one by one as they become flexible without tearing. Cool immediately in cold water and pat dry.
- 2
In a mixing bowl, combine the pork and beef filling with the finely diced onion, egg, breadcrumbs, and mustard. Season with sea salt, ground black pepper, and sweet paprika. The texture should be homogeneous and hold together.
- 3
Remove the hard central rib from each cabbage leaf. Overlap two leaves, place a ball of filling in the center. Fold in the sides and roll tightly. Secure with butcher's twine so the filling doesn't escape.
- 4
In a heavy pot, melt the butter with the bacon bits. Sear the rolls on all sides until deeply browned. Deglaze with dry white wine, scraping the bottom, then add the beef stock. Cover and simmer on low heat for 45 minutes.
Frequently asked questions
How do you get this dish right?
- Do not skip searing the rolls: the Maillard reaction is what provides all the flavor for your sauce.
- The sauce should coat the back of a spoon; if it's too thin, reduce it uncovered for the last 10 minutes.
How long does this dish keep?
Keeps for 3 days in the fridge in its sauce. The dish is even better when gently reheated the next day.
