Recipe: Stuffed Cabbage in a Casserole

Name: Stuffed Cabbage in a Casserole
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 servings
Ingredients: What you need:1. have an old dad who, in retirement, left the big city to settle in the countryside to watch his vegetables grow.; 2. Take a neighbor of this dad who had her husband grow cabbage plants to make sauerkraut at Christmas (?). Take this husband with a "green thumb" who sows everywhere and gives his plants that have become too numerous to your dad, curious, who will transplant them in his vegetable garden.; 3. you get the basic element, an enormous cabbage weighing 3 kg (6.5 lb), whose species you don't know, but that you know is mild because you've tasted it raw.; Patricia's stuffed cabbage ingredients for 6 people:; 1 large green cabbage of 1.5 kg (3.25 lb) (I know, yours will look ridiculous next to mine!); 100 gr (3.5 oz) of sausage meat; 100 gr (3.5 oz) of smoked bacon; 300 gr (10.5 oz) of cooked salt pork (in winter, at your butcher/delicatessen, in any case at mine); 50 gr (1.75 oz) of grated gruyere; 200 gr (7 oz) of rice cooked in water (prepared the day before for example); 1 egg; 1 tablet of broth concentrate (organic, because I don't want you to catch Creutzfeldt-Jakob disease, you can never be too careful with the agribusiness industry, blablabla...); 1 liter (1.1 qt) of hot water; 1 garlic clove; 1 tablespoon of chopped parsley; salt and pepper

By patriciadebx 5/5 (3 reviews)

Prep 60 min

Cook 120 min

Total 3h

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

What you need:

1. have an old dad who, in retirement, left the big city to settle in the countryside to watch his vegetables grow.
2. Take a neighbor of this dad who had her husband grow cabbage plants to make sauerkraut at Christmas (?). Take this husband with a "green thumb" who sows everywhere and gives his plants that have become too numerous to your dad, curious, who will transplant them in his vegetable garden.
3. you get the basic element, an enormous cabbage weighing 3 kg (6.5 lb), whose species you don't know, but that you know is mild because you've tasted it raw.
Patricia's stuffed cabbage ingredients for 6 people:
1 large green cabbage of 1.5 kg (3.25 lb) (I know, yours will look ridiculous next to mine!)
100 gr (3.5 oz) of sausage meat
100 gr (3.5 oz) of smoked bacon
300 gr (10.5 oz) of cooked salt pork (in winter, at your butcher/delicatessen, in any case at mine)
50 gr (1.75 oz) of grated gruyere
200 gr (7 oz) of rice cooked in water (prepared the day before for example)
1 egg
1 tablet of broth concentrate (organic, because I don't want you to catch Creutzfeldt-Jakob disease, you can never be too careful with the agribusiness industry, blablabla...)
1 liter (1.1 qt) of hot water
1 garlic clove
1 tablespoon of chopped parsley
salt and pepper

Step-by-step directions

1 Cut the cabbage stalk flush with the leaves, remove damaged leaves. Wash the cabbage. Boil water in a pot large enough to hold the cabbage. Salt it and blanch the cabbage in it for 15 minutes at a gentle boil. Drain it by pressing to remove the water. I placed it right in the large sink basin.

2 prepare the stuffing: peel and finely chop the garlic. chop the salt pork and bacon with a knife, as finely as possible. Crumble the sausage meat. Mix everything together in a bowl, add the rice, grated cheese, chopped parsley. bind everything with the egg. Salt, pepper and mix again.

3 Carefully separate the cabbage leaves, (I left it in the sink basin to stuff it), down to the heart. Put a tablespoon of stuffing in the center and distribute another tablespoon to each row of leaves until exhausted. Tie the cabbage in a cross by knotting the string at the top so you can easily remove it from its cooking dish.

4 Prepare the broth by dissolving the concentrate tablet in hot water. Place the cabbage in the pot and cover

Chef Patrick's Comment

As this will give us 2 stuffed cabbage recipes since I put online a centuries-old recipe still prepared by grandma Bernadette in Fontanges. You will notice that in ours, we wait to have pot-au-feu broth so we can give maximum flavor to the cabbage. Bon appétit!