Stuffed cabbage

Name: Stuffed cabbage
Prep time: 45 min
Cook time: 1 h 35 min
Total time: 2 h 20 min
Yield: Serves 6
Ingredients: grated rind of ½ lemon; 1 tablespoon chopped fresh thyme leaves; 4 tablespoons chopped fresh parsley; 2 eggs, beaten; 15 g (½ oz) clarified butter; 60 g (2 oz) unsalted butter; 1 small onion, finely chopped; 120 g (4 oz) fresh breadcrumbs; 1 green cabbage, about 500–800 g (1 lb—1 lb 10 oz)

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Vegetables

By Le Cordon Bleu

Published 1998

About

This is an excellent luncheon or supper dish. In some countries, cabbage is not regarded as a vegetable suitable for serving as a separate course, but the following is definitely worthy of being offered in this way.

Ingredients

1 green cabbage, about 500–800 g (1 lb—1 lb

Lunch
Supper
Vegetarian

Method

Trim off any tired cabbage leaves, but leave the cabbage whole. Plunge it into a large pan of boiling water. Boil for 3–4 minutes. Tip off the hot water, transfer the cabbage to a colander and drain well. Allow to cool slightly. Carefully detach four to six outside leaves and set aside. Cut the cabbage into quarters, remove the stalk, then slice the cabbage and chop finely.