Stuffed cabbage leaves

Step by step recipe:

  1. 5 min.Stuffed cabbage leaves : Photo of step #1
    Begin by preparing the filling: put 400 g Sausagemeat, 2 eggs and 100 g grated cheese into a bowl.
  2. 2 min.Stuffed cabbage leaves : Photo of step #2
    Mix well.

    Bring a large pan of salted water to the boil.
  3. 5 min.Stuffed cabbage leaves : Photo of step #3
    Prepare the cabbage leaves (Savoy cabbage in the photo): cut the best of the large, outer leaves from the cabbage and trim off the thickest part of the stalk.

    Try to use the biggest leaves you can, slightly curved with as little central stalk as possible (generally rather tough).
  4. 1 min.Stuffed cabbage leaves : Photo of step #4
    Plunge a cabbage leaf into the salted boiling water and leave to cook for about 1 minute.
  5. 2 min.Stuffed cabbage leaves : Photo of step #5
    Take the cabbage leaf out of the water and plunge into cold water for 2 or 3 minutes.
  6. 2 min.Stuffed cabbage leaves : Photo of step #6
    Remove the cabbage leaf from the cold water, drain and dry on a tea-towel.

    Prepare all the leaves like this.

    Preheat the oven to 390°F (200°C).
  7. 15 min.Stuffed cabbage leaves : Photo of step #7
    You can cut out the central leaf stalk if it is too tough or too thick.
  8. Stuffed cabbage leaves : Photo of step #8
    Now stuff the leaves: shape a ball of sausagement in your hand.
  9. Stuffed cabbage leaves : Photo of step #9
    Place this on a cabbage leaf...
  10. Stuffed cabbage leaves : Photo of step #10
    ...and roll up.
  11. 15 min.Stuffed cabbage leaves : Photo of step #11
    Stuff all the leaves and arrange in large roasting pan or oven-proof dish.
  12. 1 min.Stuffed cabbage leaves : Photo of step #12
    Pour 500 ml Vegetable stock into the dish to give a depth of about 1cm.

    If you do not have any vegetable stock handy, poultry stock (or a stock cube diluted in water) is fine.
  13. 35 min.Stuffed cabbage leaves : Photo of step #13
    Bake in the oven for about 35 minutes. Spoon the stock from the bottom of the dish over the leaves occasionally to keep them moist and do not let them brown too much on the top.
  14. Stuffed cabbage leaves : Photo of step #14
    Serve 2 leaves per person with or without the cooking juices, as you prefer.

Remarks:

You can use minced meat instead of the sausagemeat, but this tends to be a bit drier.

You can also replace 1/4 of the stock with dry white wine.

Source:

Home made.

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