Layered Veal and Cabbage Casserole
Ingredients
- Ingredients
- 1 Green cabbage
- 500 grams Ground veal
- 250 grams Veal sausage
- 1 White roll
- 100 grams Chestnut puree
- 2 eggs
- 2 Tbsps breadcrumbs
- 1 shallot
- salt
- peppers
- Nutmeg
- 50 grams butter
- 100 milliliters white wine
- 400 grams Chestnuts (vacuum-packed)
Preparation steps
Blanch cabbage in boiling water for 2-3 minutes. Remove outer leaves and blanch again.
Soak bread in lukewarm water. Peel and mince shallot. Combine shallots, chestnut puree, sausage meat, minced meat and eggs. Squeeze out bread and add to mixture. season with salt, pepper and nutmeg, then stir in bread crumbs.
Grease a baking dish with 1 tablespoon of butter and line cabbage leaves, setting 4-6 beautiful leaves to the side. Pour in a bit of the meat mixture, then top with some of the cabbage leaves. Continue to layer until all the meat mixture has been used.
End with cabbage leaves, pour in half the and sprinkle a few pieces of butter.
Bake in preheated oven at 180°C (approximately 350°F) for about 50-60 minutes. Cover with foil if casserole becomes too dark.
Saute chestnuts in remaining butter. Deglaze with remaining white wine. Remove casserole from oven, slice and serve on a cabbage leaf, garnished with chestnuts.
