Checkout This Delicious Recipe Below
Ingredients
1 savoy cabbage
50g butter, plus 2 tbsp extra for frying
1 tbsp neutral oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
1 sprig fresh thyme, leaves picked and chopped
75g risotto rice
400g fatty pork mince
2 boneless pheasant breasts (about 150g), skinned and chopped small (or 150g leftover roast turkey)
2 tbsp chopped parsley
Salt, pepper and freshly grated nutmeg, to taste
2 tbsp vegetable bouillon powder
6 slices dried porcini, soaked in a little hot water
150ml tomato passata
Boiled potatoes (peeled), to serve
Soured cream, to serve
Steps To Cook
Bring a large saucepan of water to a gentle boil. After coring the cabbage, place it in the water core side up and cut off each leaf as it lifts and separates from the head. Transfer to a plate lined with paper towels to drain and cool, then cut the middle ribs to help the leaves lie flatter and simpler to roll later.
In a large frying pan over medium heat, melt two tablespoons butter and the oil, then sauté the onion, garlic, and thyme for about 15 minutes, until tender but not browned. Cook, stirring (as for risotto), for about 15 minutes, until the rice is almost done, adding more water if needed. Set aside to cool, then season with salt and pepper and toss in all of the meat and parsley.
Now is the time to pack the cabbage. Place a fat sausage of stuffing down one side of each leaf, roll it up firmly, and fold in the edges like a burrito: they should be fat and full, but not overstuffed, otherwise they will split while cooking. You should have 12-16 rolls total, or enough for three or four people. Place the loaded leaves in a saucepan that will fit them snugly in two layers, fold side down; make sure they’re tightly packed so they don’t move around during cooking.
Toss the bouillon powder with 300ml freshly boiling water, then add the filtered ceps, soaking liquid, and passata, seasoning to taste with salt, pepper, and nutmeg. Pour the broth over the cabbage rolls, almost completely covering them with only the top layer peeking out.
Slice the 50g butter and spread it over the tops of the rolls to cover them, then cover and put to a gentle simmer. Cook for 15 to 20 minutes, until the rolls are tender all the way through.
Season to taste, then serve with pan juices, boiled potatoes, and soured cream on the side.