Name: Stuffed cabbage leaves
Prep time: 25 min
Cook time: 200 min
Total time: 225 min
Yield: 6
Ingredients: 100 gm medium-grain rice (½ cup); 1 Savoy cabbage, core removed; 1 tbsp olive oil; 180 gm bacon, diced; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 800 gm pork and fennel sausages, skins removed; 100 gm coarsely grated Gruyère; 2 egg yolks; ½ cup coarsely chopped flat-leaf parsley; 4 thyme sprigs; 350 ml white wine; 50 gm butter, cut into cubes

Stuffed cabbage leaves

Australian Gourmet Traveller recipe for Stuffed cabbage leaves

Serves 6

Prep

25M

Cook

3H 20M

Total

3H 45M

This recipe is adapted from one of Elizabeth David’s in French Country Cooking.

Ingredients

100 gm medium-grain rice (½ cup)

1 Savoy cabbage, core removed

1 tbsp olive oil

180 gm bacon, diced

1 onion, finely chopped

4 garlic cloves, finely chopped

800 gm pork and fennel sausages, skins removed

100 gm coarsely grated Gruyère

2 egg yolks

½ cup coarsely chopped flat-leaf parsley

4 thyme sprigs

350 ml white wine

50 gm butter, cut into cubes

Method

Main

1.Place rice in a saucepan, cover by 1cm with cold water, then heat over medium-high heat until just simmering (5 minutes). Stir, reduce heat to low, cover and cook until tender (10-15 minutes), then set aside.

2.Meanwhile, remove 12 outer cabbage leaves, blanch until tender (1-2 minutes), drain and set aside.

3.Cook whole cabbage heart in boiling water, removing and draining outer leaves as they become tender, then cook inner heart until tender (4-5 minutes) and drain well. Finely chop cooked cabbage and place in a large bowl.

4. Heat oil in a frying pan over high heat, add bacon, onion and garlic, stir occasionally until just cooked (5-10 minutes). Season to taste, add to chopped cabbage with sausage, rice, cheese, yolks and parsley, mix well, set aside.

5.Preheat oven to 180C. Form sausage mixture into six balls, wrap each ball in one blanched cabbage leaf, then use remaining outer leaves to completely cover mince and form a cabbage shape. Place in a casserole to fit snugly, scatter with thyme, dot with butter, pour wine over, cover and cook in oven, basting occasionally, until cabbage is very tender (2-2½ hours). Serve with crusty bread.