Cabbage Stuffed with Ground Meat
- 1 medium-sized White cabbage
- 3 day-old White rolls
- 3 shallots
- 2 garlic
- 3 tablespoons vegetable oil
- 700 grams Ground meat
- 2 eggs
- 4 tablespoons parsley (finely chopped)
- freshly ground peppers
- paprika (to taste)
- cayenne pepper (to taste)
- 2 tablespoons butter
- 250 milliliters Beef stock
- ½ cup Whipped cream
Preheat the oven to 220°C (approximately 400°F).
Remove outer leaves of cabbage and cut out core. Blanch cabbage in salted boiling water, 2-3 minutes. When cool, gently separate the outer leaves and rinse under cold water. Place on a clean kitchen towel.
Prepare remaining cabbage. Separate outer leaves, blanch, and rinse. Repeat until all leaves have been blanched and rinsed. Transfer cabbage leaves to kitchen towels to drain. Cut out thick ribs so that the leaves lay flat.
For the filling: Soak roll in lukewarm water. Peel and finely chop shallots and garlic cloves. Heat the oil in a small pan and sauté onions and garlic until soft. Squeeze the bread to remove liquid. In a bowl, combine bread, eggs, shallots, garlic, parsley and ground meat. Season well with salt, pepper, cayenne and paprika.
Sprinkle cabbage leaves with salt, pepper and nutmeg. Spread a little of the meat mixture onto each leaf. (Use less meat for the smallest leaves). Starting with the smallest leaves, begin to stack leaves into a bundle, using the largest leaves last. Continue stacking leaves to form a cabbage-shaped loaf. Secure cabbage loaf with kitchen twine. Heat a little butter in a roasting pan and sear the cabbage loaf. Pour in stock and bake 45-50 minutes. Baste several times with stock. Let stuffed cabbage cool slightly, then cut into pieces and serve warm.