Baked Cabbage Parcels with Dried Fruit
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 18 Cabbage (as big as possible)
- 2 ⅔ cups mixed Ground meat (pork and beef)
- 0.007 cup red peppers
- 1 onion
- 1 clove garlic cloves
- 1 bunch parsley
- 2 Tbsps Mustard
- 1 egg
- 4 Tbsps breadcrumbs
- 2 Tbsps clarified butter
- 700 milliliters Beef stock
- sauce thickener (if desired)
- 5 ripe Tomatoes
- 100 grams raisins
- ⅔ cup raisins
Preparation
Kitchen utensils
1 Casserole dish, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Mandoline, 1 Mortar, 1 Plastic wrap, 1 Tweezers
Preparation steps
1.
Take 12 unblemished cabbage leaves and cut the thick ribs flat. Blanch the leaves in boiling, salted water for about 2 minutes, then take out and refresh in cold water.
2.
Remove the thick ribs from the remaining cabbage leaves and chop the leaves very finely. Wash, halve and core the red pepper and dice very finely.
3.
Peel the onion and garlic and dice very finely. Mix the mince, chopped cabbage, red pepper, onion, garlic, breadcrumbs, egg and mustard and season with salt and pepper.
4.
Place a little of the mince mixture on each cabbage leaf, fold in the sides and roll up. Tie with kitchen string if necessary. Heat the clarified butter in a roasting dish and quickly saute the stuffed cabbage leaves on all sides.
5.
Add the stock, put a lid on and braise for about 1 hour, turning and basting with the stock from time to time.
6.
Drop the tomatoes into boiling water for a few seconds, then skin and cut into wedges. Add to the dish with the raisins 30 minutes before the end of cooking time.
7.
When done, take the stuffed cabbage leaves out of the dish and thicken the sauce with a little sauce thickener, if you wish.
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