Cabbage Parcels with Mash
ready in 1 hr 40 min.
- For the stuffed cabbage
- 18 leaves white Cabbage (large leaves)
- 2 ⅔ cups minced mixed Meat
- 1 red pepper (finely diced)
- 1 onion (finely diced)
- 1 clove garlic cloves (finely diced)
- 1 bunch parsley (finely chopped)
- 4 Tbsps breadcrumbs
- 1 egg
- 2 Tbsps medium Mustard
- 2 Tbsps clarified butter
- 1 carrot (diced)
- ⅔ cup Celeriac (diced)
- 1 cup vegetable stock
- sauce thickener (if desired)
Select 12 nice-looking leaves of cabbage and cut the thick leaf stalk flat. Blanch the leaves in boiling salted water for around 2 minutes, remove and quench in cold water. For the remaining leaves, remove the stalks and chop very finely.
Thoroughly mix together the minced meat, chopped cabbage, pepper, onion, garlic, parsley, breadcrumbs, egg and mustard, and knead the mixture well. Season with salt and ground black pepper.
Divide the mince mixture between the cabbage leaves, fold in the sides, roll up and fasten with kitchen string.
Heat the clarified butter in a casserole dish. Sear the stuffed cabbage on all sides. Add the carrots and celeriac and pour over the stock. Put the lid on and braise the parcels on all sides for around 45 minutes, turning from time to time and basting with the juices.
Remove the cooked parcels from the pot and purée the sauce, thickening with a little sauce thickener if desired. Season the sauce to taste with salt and ground black pepper. Return the cabbage parcels to the sauce and keep warm.
For the mashed potato, steam the potatoes for around 30 minutes until cooked. Meanwhile, heat the milk in a small pan. At the end of the cooking time, peel the potatoes and, while still hot, press through a ricer into a pan. Add the hot milk and butter and stir with a wooden spoon until smooth. Season to taste with salt and nutmeg.
Arrange the stuffed cabbage leaves on plates with the sauce and mashed potato and serve hot.