CookEat Recipe
Stuffed Cabbage
Twelve round cabbage parcels filled with pork sausage, bread crumbs and egg yolk, baked in white broth under buttered paper.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Detach twelve sound leaves from one good-sized cabbage. Boil the leaves in two quarts water with one teaspoon salt for fifteen minutes, until pliable, then drain well on a sieve.
Step 2
Lay the leaves on a board, trim each to a three-inch square and spread its own trimmings over that same leaf. Sprinkle the separate one teaspoon salt and half a teaspoon pepper evenly over the leaves.
Step 3
Remove the casings from eight fresh raw pork sausages that require cooking. Mix all the sausage meat with half a teaspoon chopped parsley, two tablespoons plain bread crumbs, three saltspoons salt, two saltspoons pepper, half a saltspoon grated nutmeg and one yolk separated from one pasteurized shell egg. Divide the complete filling evenly among the twelve leaves and fold them closed.
Step 4
To shape each parcel, lay a clean food-safe cloth in your palm, set the parcel in it, close your hand, then twist the cloth and press with your other hand to form a firm round parcel. Keep the cloth and board used with raw filling separate from ready-to-eat food.
Step 5
Arrange the twelve parcels in a lightly buttered oven-safe sauté pan. Pour in two gills finished white broth and lightly baste with a little melted butter. Cover with a lightly buttered sheet of food-grade baking parchment rated for at least 350°F, trimmed inside the pan. Bake for about thirty minutes, continuing as needed until the filling at the centre of each parcel reaches at least 74°C and the cabbage is tender. Serve promptly with the butter-broth cooking juices.
Cooked it? Rate it.
Cooked 0 times