AAF’s Recipe of the Day
Written by Asinus Asinum Fricat on April 30, 2008 – 10:58 am -This is a perfect dish to make when you have cold meat leftovers. And if you love cabbage, you’re in luck. You could also use vine leaves if you wish, making sure to soak them overnight in water and the juice of one lemon.
Say for six people you will need: one fairly loose-leafed cabbage weighing about a kilogram, 2oo grams lean smoked ham, 200 grams cooked pork or turkey or chicken meat. 100 grams button mushrooms, 2 tbsp celeriac, cut into little cubes, 2 tbsp carrots, also cubed finely, 1 red onion, 6 garlic cloves minced finely, 1 pint of chicken stock, 1 bottle of passata (coarse Italian tomato sauce in bottle), a sprig of rosemary, salt & pepper to taste and a large knob of butter.
Fill a large saucepan with water and bring it to the boil. With a small sharp knife cut out the stalk, and wash the cabbage leaves, then drain. When the water is ready, plunge the cabbage leaves for 5 minutes and cool off under a cold tap, and spread them onto a clean cloth. You should have a dozen or so leaves which if too large, you can cut to size (approx of a plate). In a large skillet, melt the butter, add the diced onion, carrot, celeriac (celery ok if you can’t procure a celeriac), stirring with a wooden spoon, then add the diced ham and other meat, garlic and cook for a further five minutes. Divide this mixture evenly into the cabbage leaves and fold. In the same skillet, pour the chicken stock and the passata and cook for twenty minutes or so, till you like the consistency, add the chopped rosemary. In a baking tray, arrange your cabbage leaves, pour the sauce over and bake for fifteen minutes at 350, basting occasionally. This goes well with just about any wine you care to choose.
Tags: Cabbage Leaves, Recipe, Stuffing
Posted in Recipes |
8 Comments
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I just made this the other evening! I’d never known what to do with Savoy cabbage, an inordinately beautiful vegetable. I improvised and wound up with a stuffing that was slightly too smokey (they had this little piece of boar bacon at the fancy market, you see…), but overall the dish was still well received and yummy. I will try your variation next time.
That sounds just wonderful. These are the type of foods we make and sell at the deli.
Still eagerly looking forward to your deli tales, mango!
I know. The past few days my house and yard have been a mass of confusion with workers coming and going. We had a big flood last September and I had four and a half feet of sewage inside my house. The owners wouldn’t fix it so this month I said that I was moving in May. Within two days, repairs began. They are plastering and painting, clearing outside drains,cementing planters and redoing the kitchen cupboards that swam away. They are also refinishing all the wood in the living room and the stair case. Their tools are pretty simple. Why buy a hammer when a rock does the job just as well. They are a lot of fun to watch and so humble and sweet.
I am hoping to write the diary tonight if all goes as planned and that never happens around here.
LOL, you can write the diary while watching them and call it food diary, interrupted.
Your cabbage recipe looks just like what we ate growing up in Maine known as glumpies.
Stuffed cabbage, usually with a rice and burger mixture. Makes me homesick, dear.
I think it is pretty much a universal dish, I’ve seen it in China, Australia, France , Germany, Poland, Russia..ok, all Europe, and the Middle East. I love the ones from Greece.