Stuffed Cabbage

Name: Stuffed Cabbage
Yield: Serve six people
Cuisine: French
Ingredients: ½ tsp thyme; 150 g carrots; 150 g celery; 1 pinch ground cloves; 200 g mushrooms; 1 pinch allspice; 150 g onions; 2 cloves garlic; 100 ml chardonnay or Rhine riesling; black pepper; salt and pepper; 2 tbl butter, melted; 150 ml chicken stock or beef stock; 1 bay leaf; 100 g butter; 200 g bacon (optional)

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Remove the outer leaves of the cabbage. Clean and trim the Cabbage cutting a conical hole in the base to remove the central stalk. Blanch in a large pot of boiling salted water for ten minutes. Drain and allow to cool. Separate the leaves and remove the thick central stalk from each leaf. Pat the leaves dry with a teatowel.

Ingredients

For the stuffing

100 g butter
200 g bacon (optional)
150

Europe
Oceania
France
Australia
Side dish
Mediterranean
Gluten-free

Method

The stuffing

Mince the bacon, carrots, celery, onions, garlic and mushrooms. Sweat the mixture in the butter over a low flame together with the seasonings. Allow the mixture to cool. Spread the leaves with the mixture, layer the leaves and fold them so that they form little individual cabbages. Tie them with string and place in a baking dish.