Traditional Stuffed Cabbage

Tender cabbage leaves wrapping a meaty and juicy filling. The reduced cooking juices provide a rich glaze to the plate.

• Prep time: 45 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 563
• Protein: 29 g
• Carbs: 15 g
• Fat: 39 g

Ingredients

• 1 piece Green cabbage ( whole leaves )
• 300 g Sausage meat ( plain )
• 200 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( finely minced )
• 1 piece Garlic ( minced )
• 1 piece Egg
• 50 g Breadcrumbs
• 40 g Minimum butter sweet
• 150 ml Dry white wine
• 2 piece Thyme ( sprigs )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Veal stock concentrate ( powdered or diluted )

Instructions

1. Blanch the cabbage

   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. Prepare the stuffing

   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. Shape the cabbage rolls

   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. Cooking and glazing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in its juice. Best reheated gently in a saucepan.