Beef and Cabbage Rolls
Ingredients
- Ingredients
- 600 grams Beef (from the shoulder, ready to cook)
- salt
- 1 bunch Soup vegetables
- 2 bay leaves
- 3 allspice
- 2 cloves
- 200 grams fresh button Mushroom
- 1 onion
- 1 garlic clove
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 Napa cabbage
- 400 grams cooked Beets
- 3 Tbsps butter
- 1 ½ Tbsps Pastry flour
- 1 Tbsp scallions
Preparation steps
Rinse beef, pat dry and place in a large pot. Add water to pot until beef is well covered. Add a good pinch of salt and boil. Simmer for 2 hours over medium heat.
Rinse and roughly chop vegetables. After 1 hour of cooking time, add vegetables and spices to pot.
Meanwhile, rinse and thinly slice mushrooms. Peel and mince onion and garlic. Heat oil in a pan and sweat onion and garlic. Add mushrooms, season with salt and pepper and fry until mushroom liquid has evaporated completely. Remove from heat and let cool.
Rinse cabbage, separate leaves and blanch 8 large leaves for 1-2 minutes. Remove and drain well. Spread leaves on the work surface.
Remove meat from pot and slice into 1 cm (approximately 1/3 inch) thick slices. Place a slice on each cabbage leaf and top with mushroom mixture. Fold in sides and roll up cabbage. Secure with kitchen twine and place in a large pot. Add 600 ml (approximately 2.4 cups) of beef stock, cover and boil for 6-8 minutes.
Meanwhile, julienne the beetroot and fry in a pan with 1 tablespoon hot butter. Season with salt and pepper.
Remove cabbage rolls from pot and keep warm.
Heat remaining butter in a saucepan, sprinkle with flour and add a bit of broth. whisk vigorously and season with salt and pepper. Simmer over medium heat for 5 minutes and stir in chives. Cut kitchen twine from rolls.
Plate rolls and beetroot. Serve drizzled with sauce.
