I’m an optimist and like to see a sunshine behind some clouds. I’ve ever liked to look ahead, to search out some perspective, especially, when it’s all about recipes!
In The Book by E. Molohovec I found the recipe of staffed cabbage, which was ok, nothing special at all, but if upgrade this, it could turn to be a great “friday night” dinner!
Difficulty: 3/5 Preparation time: 15 minutes Cooking time: apr 45 minutes
- Cabbage – 1pc
- Broth/ broth cube dissolved in water – to cover the cabbage
- Onion – 1 medium
- Garlic – 1 clove
- Ground beef or pork meat – 500 gr
- Bay leaf
- Flour – 15 gr
- Butter- 15gr
Slice the cabbage in quarters, (Do not remove the stem as I did), place into a pot, cover with water and add 1 broth cube if you like. Add salt and keep cabbage simmering for 15 minutes. Remove from the pot, let it cool down. Keep the liquid.
2. Prepare staffing
Chop well the onion and garlic or put it through the food processor. Mix the ground meat with onion and garlic, add salt and pepper.
When the cabbage is cool down, carefully place the meat between the cabbage’s leafs, stuffing it . Using cheesecloth (as for turkey stuffing) or a twine, tight the cabbage to hold the shape and meat inside the vegetable.
When the cabbage is assemble, place the piece into a pot with the same liquid, bring to boil, keep simmering for another 15 minutes. Remove from liquid, let it cool down, remove the twines or cheese cloth, serve with sauce.
5. Making sauce.
In a sauce pot, melt butter, add flour, making simple blond roux, when the flour is cooked, add 2 cups of cabbage broth, whisk it very well and reduce the liquid till the sauce consistency.
Way which I see how the recipe could be improved.
- Cabbage -1 pc
- Butter – 45 gm (30+15 gm for roux)
- Ground meat – 500g
- Onion – 1 + 2 medium pieces
- Garlic -1 clove
- Panko – 1/2 cup
- Roma tomatoes – 4-5 medium pc
- Bell peppers – 2 medium pc
- Ancho chilies – 2 pc
- Chicken or vegy stock – apr 1 ltr
1. Cabbage preparation.
Medium size cabbage slice in 6 peices. Grease the cabbage’s edges with melted butter, apply salt and pepper. Heat up the pan or grill pan and brown the cabbage edges for approximately 3 minutes on each side.
Mix together ground meat, onion, garlic and panko crumbs, add salt and pepper. Carefully assemble the mix between cabbage leafs. Tight with rope or cheese cloth, place 1 bay leaf and 2 thyme stems under the cloth.
3. Prepare the cooking liquid.
Grill or fire roast 5 medium size roma tomatoes, 2 medium size bell peppers, 2 medium size onions, clean from seeds and stems 2 medium size ancho chilies. Palace them all in a blender, add salt to taste, add apr 0,5 liter of chicken or vegetable stock and blend well.
4. Cabbage finishing
Place some pieces of cabbage in a pot, add cooking liquid and add more stock if needed to fully cover the cabbage pieces. Bring to boil, keep simmering for 35 minutes. When the cabbage is ready, remove, let it cool. Reduce the liquid into sauce by boiling and evaporation or by mixing the liquid with simple blond roux.
Serve with the sauce and micro greens as garnish.