Filled Savoy Cabbage Parcels
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 day-old Bread roll
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 Tbsp clarified butter
- 2 sprigs parsley (leaves picked and finely chopped)
- 1 egg
- 1 Tbsp breadcrumbs (as required)
- 3.333 cups minced mixed Meat
- 2 Tbsps Sour cream
- Nutmeg (freshly grated)
- ground Caraway
- paprika (sweet)
- 12 large Savoy cabbage
- ⅞ cup vegetable stock
Preparation steps
1.
Preheat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Soak the bread roll in a bowl with some warm water.
3.
Fry the onion and garlic in hot clarified butter until translucent, then remove from the heat.
4.
Squeeze the water out of the roll and mix with the onion and garlic, parsley, egg, breadcrumbs, meat and sour cream. Knead to form a mixture that is easy to shape. Season with salt, ground black pepper, nutmeg, caraway and paprika.
5.
Flatten the cabbage leaves and blanch in plenty of salted water for around 3 minutes, then quench in ice cold water and drain well.
6.
Put one cabbage leaf in a soup ladle. Take a portion of the minced meat mixture and shape into a ball, then place in the cabbage leaf. Wrap the leaf around the ball, gather the ends together and tie well with kitchen string. Cut off any excess cabbage. Follow the same procedure for the remaining balls.
7.
Put the balls, tied side down, in an oven-proof dish. Pour over the stock, cover and cook in the oven for around 30 minutes. Remove from the oven and serve; goes well with a creamy sauce and mashed potato, for example.
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