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Stuffed Cabbage with Veal, Dried Cranberries and Sage

  • Preparation:
    20 minutes
  • Cooking:
    40 minutes
  • Servings:
    4
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Stelio Perombelon
Stelio Perombelon Independent Chef

Ingredients

 

  • 3 tablespoons (45 ml) canola oil
  • 1/3 cup (60 g) yellow onions
  • 1 teaspoon (5 ml) minced garlic
  • 1/2 cup (75 g) celery cut in brunoise (diced)
  • About 1 lb. (400 g) chopped veal
  • 1 large egg
  • 2 tablespoons (20 g) unseasoned breadcrumbs
  • 1/2 cup (60 g) coarsely chopped dried cranberries
  • 2 tablespoons (30 ml) chopped fresh sage
  • 8 leaves of savoy cabbage (curly) (blanched for 4 minutes)
  • 3 tablespoons (45 ml) canola oil
  • 1/4 lb (100 g) Paris mushrooms cut in wedges
  • 12 baby onions
  • 4 carrots cut into sections
  • 2 1/2 tablespoons (40 ml) all-purpose flour
  • 1/4 cup (60 ml) red wine (optional)
  • 1 1/2 cups (375 ml) brown veal stock
  • Salt and pepper to taste

Preparation

Cabbage

  1. Preheat the oven to 360 ° F (180 ° C).
  2. In a medium skillet, heat canola oil for 2 minutes.
  3. Sweat onions, garlic and celery over low heat for 4 minutes or until the ingredients are translucent.
  4. Season with salt and pepper to taste and set aside in a bowl.
  5. Let cool at room temperature for 10 minutes.

Stuffing

  1. Meanwhile, combine the veal, egg, bread crumbs, cranberries, sage and onion mixture in a large bowl.
  2. Mix well with your hands and divide into eight parts.
  3. Shape each piece into a ball and wrap each ball in a cabbage leaf.
  4. Refrigerate for 15 minutes.

Cabbage (last step) 

  1. Preheat the oven to 360 ° F (180 ° C).
  2. Heat a baking pan over a medium-high heat on the burner.
  3. Add canola oil and heat for 30 seconds.
  4. Colour mushrooms and baby onions for 4 minutes then add the carrots and stir.
  5. Sprinkle with flour and mix well for 1 minute.
  6. Deglaze with the wine then the brown veal stock.
  7. Bring to a boil and place stuffed cabbage.
  8. The liquid should reach halfway up the cabbage in the pot. If necessary, supplement with water.
  9. Season with salt and pepper, cover and bake for 30 minutes.

Tips

  • This recipe also works great with game meat, such as chopped bison or even duck.
  • You can put a serving spoon in the dish, place the dish on a board on the table and let your guests serve themselves!

Lexicon

  • * Sweat: In a saucepan containing fat, cook over low heat a food to make their water (vegetables) or their first juice (meat).