Cabbage Rolls with Mashed Potatoes
- For the cabbage rolls
- 1 Green cabbage 2.5 kg (approximately 5 pounds)
- 1 day-old White roll
- 2 onions
- 1 bunch flat-leaf parsley
- 500 grams mixed Ground meat
- 1 egg
- freshly ground peppers
- sweet ground paprika
- 2 tablespoons clarified butter
- 50 grams Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 200 milliliters Beef broth
- 1 teaspoon cornstarch
- 100 grams Crème fraiche
- 1 stalk Leeks
For the cabbage rolls, remove 24 large leaves from the cabbage head. Blanch in boiling salted water for 1 minute. Plunge leaves into iced water, drain and pat dry. Cut the thick midrib of the leaves to lay them flat.
For the filling, soak the bread in water then squeeze dry. Peel the onions and chop finely. Rinse the parsley, shake dry and chop finely. Mix minced meat with egg, bread, parsley and half of the onions. Season with salt, pepper and paprika. For each roll, lay 2 cabbage leaves together, overlapping. Place filling on leaves, roll up and tie with kitchen twine. Melt butter in a large pan. Cook the rolls on all sides for 2 to 3 minutes. Add the soup vegetables and the remaining onions. Pour in broth. Cover and simmer over low heat for about 40 minutes.
For the mashed potatoes, rinse the potatoes and cook in boiling salted water for about 30 minutes. Peel then press through a potato ricer. Stir in hot milk and butter. Season with salt and nutmeg.
Rinse leek and cut into thin strips.
Remove the cabbage rolls from the pan and keep warm. Strain cooking liquid through a sieve. Return liquid to the pan. Stir in cornstarch dissolved in a little water. Boil 1 minute or until thickened. Add leek and simmer until tender. Stir in crème fraiche. Remove twine from the rolls. Serve with the leek sauce and mashed potatoes.