Stuffed Cabbage
calories: low
category: second course
cost: medium
difficulty: medium
preparation time: 90
Ingredients
Savoy cabbage 1 medium
Pork 200 gr.
Veal 200 gr.
Butter 40 gr.
Dry white wine ½
Thyme to taste
Sweet marjoram to taste
Nutmeg to taste
Rosemary to taste
Salt to taste
For the béchamel sauce
Butter 20 gr.
Flour 20 gr.
Milk 1 decalitre
Salt to taste
Pepper to taste
For the final sauce
Eggs 2 yolks
Cooking cream ½
Flour 3 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Pork 200 gr.
Veal 200 gr.
Butter 40 gr.
Dry white wine ½
Thyme to taste
Sweet marjoram to taste
Nutmeg to taste
Rosemary to taste
Salt to taste
For the béchamel sauce
Butter 20 gr.
Flour 20 gr.
Milk 1 decalitre
Salt to taste
Pepper to taste
For the final sauce
Eggs 2 yolks
Cooking cream ½
Flour 3 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Preparation Wash the cabbage and remove the tougher outer leaves. Put water into a large pot and salt it then add the whole cabbage and let it boil for 10 minutes. Wash and dry the thyme, marjoram and rosemary. Dice the pork and veal and put them into a pan together with 15 gr. of butter, the spices and herbs . Salt them and let them cook for 20 minutes after spraying them with the wine.
In the meantime, prepare the béchamel sauce. Melt the butter in a small saucepan at a low heat, then add the flour and stir it all with a wooden spoon making sure that it is smooth without lumps until it is smooth and creamy. Mix ¾ of the milk and 3 tablespoons of water together and add to the sauce while keeping on stirring. When the sauce starts to thicken, add the remaining milk and 2 spoonfuls of water. Salt and pepper.
Cooking time is now about a quarter of an hour and you must keep on stirring. Drain the cabbage well and widen the leaves. Put spoonfuls of meat between them (having already removed all the spices) and the béchamel sauce, near each other but not mixed together. Then tie the cabbage up with kitchen string. Put it into an oven dish together with the rest of the butter and put it into an oven preheated at 180° C. Leave it in the oven for about an hour and add a little broth if necessary.
Take the cabbage out of the oven and let it cool. In the meantime, prepare a sauce by putting the egg yolks into a saucepan together with the cream. Steam the sauce and keep stirring to make sure that it doesn't curdle. Add the flour slowly and salt. Undo the cabbage and cut it into large slices. Arrange the slices on each plate and serve them at table after having added the sauce. The Chef's tips Dolcetto delle Langhe Monregalesi is an 11° ruby red dry wine with a pleasant taste, to be served at 16 to 18°C. Curiosity This recipe can also be used as a single dish of meat and vegetables.
In the meantime, prepare the béchamel sauce. Melt the butter in a small saucepan at a low heat, then add the flour and stir it all with a wooden spoon making sure that it is smooth without lumps until it is smooth and creamy. Mix ¾ of the milk and 3 tablespoons of water together and add to the sauce while keeping on stirring. When the sauce starts to thicken, add the remaining milk and 2 spoonfuls of water. Salt and pepper.
Cooking time is now about a quarter of an hour and you must keep on stirring. Drain the cabbage well and widen the leaves. Put spoonfuls of meat between them (having already removed all the spices) and the béchamel sauce, near each other but not mixed together. Then tie the cabbage up with kitchen string. Put it into an oven dish together with the rest of the butter and put it into an oven preheated at 180° C. Leave it in the oven for about an hour and add a little broth if necessary.
Take the cabbage out of the oven and let it cool. In the meantime, prepare a sauce by putting the egg yolks into a saucepan together with the cream. Steam the sauce and keep stirring to make sure that it doesn't curdle. Add the flour slowly and salt. Undo the cabbage and cut it into large slices. Arrange the slices on each plate and serve them at table after having added the sauce.
