Stuffed Cabbage
Ingredients
- Ingredients
- 2 stale White rolls
- 1 smaller Kale
- 1 onion
- 1 handful parsley
- 30 grams butter
- 3 Tbsps Vegetable broth
- 1 rosemary
- 1 egg
- salt
- freshly ground peppers
- 1 tsp dried oregano
- 8 ozs dry Red wine
- 2 Tbsps lingonberry jam
Preparation steps
preparation
In a bowl, soak bread in cold water.
Rinse cabbage and remove 12 large leaves. Remove stalk and quarter remaining cabbage. Using a pressure cooker, put water in the bottom of the pot. Place cabbage leaves on the cooking rack and top with cabbage quarters. Cook on level 2 for 5 minutes.
Remove cabbage from pressure cooker. Remove stems from large leaves and lay flat. Finely chop cabbage quarters.
Peel and mince onion. Rinse parsley, shake dry, pluck leaves from stems and mince.
preparation
Heat 2 teaspoons butter in a pan. Cook cabbage, add stock and onion. Simmer about 10 minutes.
Lay cabbage leaves side by side. Remove leaves from rosemary and mince. Squeeze excess liquid from bread. Combine bread, chopped cabbage mixture, egg, salt, pepper, oregano and rosemary. Spread filling on cabbage leaves, roll up leaves and secure with kitchen twine. Heat remaining butter in pressure cooker and sauté stuffed cabbage for 3-5 minutes. Add red wine and pressure cook on level 1 for about 8 minutes.
Remove stuffed cabbage from pressure cooker and keep warm. Boil sauce for about 5 minutes. Stir in cranberry and season with salt and pepper.
Season cabbage rolls with pepper. Garnish with parsley and rosemary and serve with sauce.
