Red Cabbage Rolls

Name: Red Cabbage Rolls
Yield: Makes 12 rolls
Cuisine: France
Ingredients: 1 cup/250 ml veal stock; ¼ tsp ground cloves; 2 lb/1 kg whole red cabbage; 6 pitted prunes, chopped; ⅛ tsp ground cinnamon; 2 eggs, beaten to mix; ½ cup/30 g fresh white breadcrumbs; 1 ½ lb/750 g cooking apples, peeled, cored and chopped; salt and pepper; 3 tbsp red currant jelly; ½ lb/250 g piece of fat bacon, cut in lardons; ½ cup/125 ml red wine vinegar; 1 medium onion, chopped

Preparation info

Makes
12
rolls

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Cabbage rolls are an excellent accompaniment to pork or game, or as a first course topped with sour cream and chopped chives.

Ingredients

2 lb/1 kg whole red cabbage
½ cup/125

Europe
France
Side dish
Mediterranean

Method

Immerse the cabbage in boiling, salted water to loosen the leaves. Add 2 tbsp of the vinegar to set the color. Drain the cabbage and remove 12 outer leaves. Let the cabbage cool.
Core, quarter and finely shred the remaining cabbage and toss with all but