Stuffed Cabbage with Spiced Cream Sauce
Ingredients
- Ingredients
- 2 carrots
- ¼ Celery root
- 3 yellow onion
- 16 large Cabbage
- salt
- 1 garlic clove
- 60 grams (approximately 4 tablespoons) butter
- 500 grams (approximately 1 pound 2 ounces)mixed Ground meat
- 1 egg
- 75 grams (approximately 1/3 cup) breadcrumbs
- 1 tsp medium hot Mustard
- ½ tsp dried rosemary
- ½ tsp dried thyme
- peppers (from the mill)
- 2 Tbsps vegetable oil
- 1 bay leaf
- 2 allspice
- 500 milliliters (approximately 2 cups plus 2 tablespoons)) Vegetable broth
- 100 grams (approximately .5 cup)) Crème fraiche
- 1 tsp Caraway
- 1 Tbsp Pastry flour
- 1 Tbsp soft butter
Preparation steps
Peel and coarsely chop the carrots, celery root and 2 onions. Rinse the cabbage leaves, shake dry, and remove the thick veins. Blanch in pot of boiling salted water until pliable 2-3 minutes. Using a slotted spoon, lift out the leaves, rinse, drain and pat dry. Peel the remaining onion and garlic, chop finely. Melt 20 grams (approximately 1 1/2 tablespoons) butter in a skillet, add the onion and garlic and cook until translucent. Remove from heat and let cool to room temperature.
Mix the ground beef with the egg, breadcrumbs, mustard and the onion-garlic mixture and generously season with salt and pepper. Lay 2 cabbage leaves slightly overlapping on a work surface and place some of the filling on it. Fold 2 opposite sides in to enclose the stuffing, then roll up the cabbage and secure with kitchen string or toothpicks. Repeat with the remaining leaves and filling. In a roasting pan, heat the oil and brown the cabbage rolls on all sides. Add the diced vegetables and the spices, and cook until the vegetables start to color. Add the broth. Cover and simmer over medium heat until the filling is firm, about 45 minutes.
Preheat the oven to 80°C (approximately 175°F). With a slotted spoon, lift the finished rolls from the roasting juices and keep warm in the preheated oven. Strain the gravy through a fine sieve into a new pot, add the vegetables and return to a boil. Stir in the creme fraiche, season with salt, pepper and caraway seeds. If you like, combine equal parts flour and softened butter and stir into the simmering sauce to thicken. Serve the cabbage rolls with the sauce drizzled over the top.
