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

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

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Red Cabbage Rolls

Ingredients

Method

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