Good things to eat

Stuffed Cabbage

I always try to do the more “labour intensive” dishes on a Sunday afternoon.  And now with the days being cooler and shorter I’ve been turning to the heartier things that I like to make.

This is one of my favorites.  I’ll admit it is “step heavy” but if you have the time, it is well worth it.

The recipe comes from Laura Caulder’s “French Food at Home” show and subsequent cookbook that I got for Christmas a couple of years ago.

As is usually the case, I tweaked it here and there for my own needs, but will direct you to Laura’s actual recipe so you have a fighting chance!

(Click HERE ) for Laura’s recipe.

 So start with boiling a big pot of water to blanch your cabbage in.  While that is coming to a boil, set out a good size cutting board or work surface and cover it with a clean dish towel and then cover that with about the same size as the towel of cheese cloth.   And then have about a foot long of butcher to cooking cord ready.   This will help when you are in the thick of it.      

Lay out cheese cloth

Cut the core out of the cabbage and gently pull the leaves off one by one and place them a few at a time in the boiling water and poke them under water with a spoon or something.  They really only need to be in for a few minutes till they are pliable.    Then take them out and put them in a bowl of really cold or iced water to stop the cooking.   Repeat till most of the cabbage is done except for the very middle, yellow looking part of the cabbage.  That will be chopped up and added to the filling as per the recipe.

Blanched cabbage

Then lay your cabbage leave out on another clean dish towel to dry off a bit while you make the filling.   Make the filling as per the recipe.  I have made it before without the bread if you are looking for a gluten-free option and it worked just fine.  

Cabbage filling

Once your filling is ready, you can start assembly.

Cabbage, filling, cabbage filling etc till you have used up your materials.

Start with largest leaves on bottom

Try and taper in as you stack the leaves

Then wrap er up real tight in the cheese cloth, that helps it keep a nice shape when you serve it.

Wrap it up good and tight

Laura says to put it in a wire basket or stand or whatever inside the pot, I didn’t.  Only because I didn’t like the idea of stuff leaching into the water.  So I just put it directly into the pot with liquid about half way up the side.  I used half chicken stock and half plain water.

Fill liquid to half way up

THEN, about half way through cooking, I added a little something extra.  I added some chopped cremini mushrooms and some quartered new potatoes.   As you will see this adds a complete meal feel to it.        

Take the cabbage package out when done and let it set awhile in a bowl.  Juice will run out of it so you don’t want it on the counter or just a plate.

Then as the recipe says, cook the liquid down a bit to concentrate the flavours and in my case make sure the mushrooms and potatoes are cooked.  I also added a couple of shots of Worcestershire sauce for good measure.

Once the cabbage has rested a while, put it on a cutting board, being sure to pour any escaped juice back into the soup pot!   Then cut off the cheese cloth and you should have a nice looking cabbage.

Stuffed cabbage

 

Cut it in half first and then in our case, each half in half, to make four servings.

Quarter cabbage

 Place the quarter in a bowl and then add some broth around it with the potato and mushroom and you have a DELIGHTFULLY warming hearty supper!

Stuffed cabbage with steamed new potato

It is worth every bit of effort!        

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Comments on: "Stuffed Cabbage" (9)

  1. That looks amazing! I love the shape – and the triangular serving size. So perfect!

  2. bookmarked, my friends will love this

  3. Seems much easier than stuffing each leaf, which is how my family did it! Looks amazing.

  4. Looks good!

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