Baked and Filled Brassica Leaves
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
6
- Ingredients
- 12 large Cabbage (leaves)
- 2 Tbsps sunflower oil
- 1 onion (finely chopped)
- 3 cloves garlic cloves (finely chopped)
- 1 tsp paprika
- 2 tsps Sea salt
- freshly ground Black pepper
- 18 ozs ground Pork
- ¾ oz parsley
- 3 cups pork stock (or vegetable stock)
- 6 firm Plum tomato (chopped)
- To garnish
- flat-leaf parsley
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 schwere Non-stick pan, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Slotted spatula, 1 Plastic wrap, 1 Food processor, 1 Kitchen towel, 1 Whisk, 1 Plate
Preparation steps
1.
Blanch the cabbage leaves in boiling, salted water for 1-2 minutes. Drain. Refresh in cold water. Drain again. Flatten any of the thicker leaf veins.
2.
Heat the oil in a large pan and fry the onion over a medium heat for 3 minutes, stirring until beginning to brown. Add the garlic and cook for 2 minutes, stirring.
3.
Reduce the heat to low and stir in the paprika, salt and plenty of ground black pepper. Cook for 1 minute, stirring constantly, then remove from the heat and tip into a bowl to cool.
4.
Mix the pork, parsley and seasoning to taste into the onions with your hands until thoroughly combined. Place a blanched cabbage leaf on a work surface with the inner part of the leaf facing upwards.
5.
Take a small handful of the pork stuffing and roll into a stubby sausage shape. Place at the base of the leaf and roll once. Tuck in the left hand side of the leaf and continue rolling to the top of the leaf. Tuck in the right-hand side of the leaf to secure the parcel. Repeat with the remaining leaves and stuffing.
6.
Place the stuffed cabbage leaves in a large saucepan or flameproof casserole. Pour the stock over the top. Arrange the tomatoes on top and around the parcels.
7.
Bring to a boil, then reduce the heat. Cover the pan with a tight-fitting lid and simmer gently for about 45 minutes, until the pork is cooked.
8.
Garnish with flat-leaf parsley.
