Traditional Stuffed Cabbage
Ingredients
- 1 pcGreen cabbage (whole leaves)
- 300 gSausage meat (plain)
- 200 gGround beef 15% fat (fresh)
- 1 pcYellow onion (finely minced)
- 1 pcGarlic (minced)
- 1 pcEgg
- 50 gBreadcrumbs
- 40 gUnsalted butter
- 150 mlDry white wine
- 2 pcThyme (sprigs)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspVeal stock concentrate (powdered or diluted)
Method
Tender cabbage leaves wrapping a meaty and juicy filling. The reduced cooking juices provide a rich glaze to the plate.
- 1
Detach the large leaves of the green cabbage. Plunge them for 5 minutes in boiling salted water until they soften. Cool immediately in ice water to stop the cooking and keep the green color.
- 2
Mince the onion and garlic. In a mixing bowl, combine the sausage meat, ground beef, egg, breadcrumbs, onion, and garlic. Season generously. The stuffing should be homogeneous and supple to the touch.
- 3
Spread out a cabbage leaf, removing the central rib if it's too thick. Place a ball of stuffing in the center. Fold in the edges and roll tightly to form a firm little packet.
- 4
In a Dutch oven, melt the butter until foaming. Arrange the cabbage rolls, seam side down. Brown slightly. Deglaze with white wine, add the veal stock, thyme, and a little water. Cover and simmer over low heat. The sauce should reduce until it coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Squeeze the cabbage leaves well after blanching to remove all water.
- If the juice reduces too quickly, add a small ladle of water or broth.
- The fold must always be against the bottom of the pot so the cabbage doesn't open.
How long does this dish keep?
Keeps for 3 days in the fridge in its juice. Best reheated gently in a saucepan.
