CABBAGE ROLLS
A delicious family dish for cold winter nights.
Provençale style cabbage rolls are a delicious family dish for cold winter nights. Now don’t judge a book by its cover because what this dish lacks in looks is greatly compensated by its taste. It really is cabbage at its best.
INGREDIENTS
1 savoy cabbage
150 g (5.30 oz) bacon
300 g (10.6 oz) pork mince (chair a saucisse)
300 g (10.6 oz) finely sliced cabbage leaves (from the core of the cabbage)
1 onion (finely sliced)
Salt and pepper to season
50 ml (1.7 fl oz) chicken stock (for the stuffing)
450 ml (15 fl oz) chicken stock to braise the cabbage
150 ml (5 fl oz) tomato coulis
6 juniper berries (3 for the stuffing and 3 for braising)
2 bay leaves
3 cloves of garlic
1 celery stalk
1 carrot
2 twigs of thyme
2 tbsp of olive oil to fry onions
1 tbsp of olive oil for frying other ingredients
If you make your own pork stuffing use the recipe below (can be used to make pork sausages too).
· 200 g (7 oz) lean pork meat – minced
· 300 g (10.6 oz) pork belly – minced (non smoked)
· 8 g (0.2 oz) salt
· 1 g sugar
· 1 g black pepper (coarsely ground)
· 25 ml (0.8 fl oz) white wine
PROCEDURE: Cut all of the meat into medium-sized cubes. Place on a tray or a plate. Sprinkle all the seasoning over plus the wine. Mix everything together. Cover and leave to macerate in the fridge for 2 hours. When done pass the meat through a meat mincer/grinder, then, in a large bowl using a wooden spoon, mix the whole meat mixture vigorously for a few minutes.
PROCEDURE
Cut off and discard the outer rough leaves of the cabbage.
Cut off the remaining green outer leaves individually. Keep to one side and save the creamy-white heart.
Blanch the detached leaves after first cutting out and discarding the central hard rib of each leaf. Place the halved leaves into boiling salted water for about 2 minutes, then remove and plunge them into cold water and finally dry on a paper towel.
Remove the hard core of the heart of the cabbage and finely shred what remains (of which 300 grams / 10.6 oz is used in the recipe).
Heat 2 tablespoons of olive oil in a frying pan and fry the sliced onion for about 10 minutes. Add the pork and fry it on very high heat to brown it. After about 2-3 minutes add half the bacon and mix it with the onion and pork and fry for about a minute. Add the juniper berries and the thyme.
Add half the shredded cabbage, mix in and fry for about 5 minutes and then add the rest of the cabbage and cook for about 10 minutes (make sure it is mixed in) on medium heat.
Season to taste and add 50 ml of the chicken stock and cook for about 15 minutes until the ingredients start to caramelise.
Place the mix into a large bowl to cool.
Make the individual parcels by placing an amount of stuffing onto each blanched cabbage leaf and then roll the leaf. Secure with either a wooden toothpick or string.
Pre-heat the oven (fan-forced) to 200 °C (400 °F).
In an ovenproof pot and with 1 tablespoon of olive oil, fry the chopped celery, diced carrot, garlic, bay leaves, the remaining 3 juniper berries and a sprig of thyme on medium heat for a few minutes. Add the remaining bacon and cook 1 or 2 minutes longer. Add the tomato coulis and mix in and then, on low heat, place the cabbage rolls on top. Add sufficient chicken stock to come halfway up the rolls. If desired add a drizzle of olive oil.
Place the lid on the pot and place it in the pre-heated oven and cook for between 1 ½ to 2 hours.
Serve with a smattering of the reduced stock from the pot on top and with rice or potatoes.
"It's so nice to see someone using the middle of the cabbage for the stuffing. I was beginning to think we made it strangely in Louisiana. We add rice & a lot more seasoning to the cabbage & meat stuffing for these down here, but otherwise, your recipe is quite similar to mine. Can't wait to try it with juniper berries."Coralline Algae
"Hey Stephane! I didn't know there was a French version of one of my favorite Hungarian dishes. I can't wait to make this. Yum!"Craig Metcalfe