Vegetables

Stuffed cabbage


Ingredients for Stuffed Cabbage

  1. White cabbage of medium size 1 piece
  2. White bread 80-100 grams
  3. Warm milk 50-70 milliliters
  4. Butter 2 tablespoons
  5. Vegetable oil 2 tablespoons
  6. Onions medium size 1-2 pieces
  7. Shallot (feather) 7-9 pieces
  8. Medium-sized garlic 4 cloves
  9. Champignon mushrooms medium size 200-250 grams
  10. Thyme spice fresh to taste
  11. Paprika spice to taste
  12. Salt to taste
  13. Ground black pepper to taste
  14. Pork and beef sausages 2-4 pieces
  15. Chicken broth 500-650 milliliters
  • Main ingredients: Sausage and sausages, Cabbage, Mushrooms
  • Serving 6 servings

Inventory:

Bowl - 6 pieces, Pan - 2 pieces, Kitchen stove, Lid, Kitchen gloves, Skimmer, Cloth towel, Kitchen metal spatula, Plate - 3 pieces, Knife, Garlic, Frying pan, Wooden spatula, Gauze, Table spoon, Thread, Sieve , A wide serving dish

Cooking stuffed cabbage:

Step 1: prepare the cabbage.

We disassemble the cabbage head into separate leaves and transfer them to a free bowl. Then we spread the ingredient on a cutting board and with the help of a knife we ​​cut thick stems from each leaf. Cut small leaves and set aside. Pour water into a deep pot and place the container on a large fire. When the water begins to boil, we fasten the fire to medium and transfer the cabbage leaves into this container so that the water completely covers them. Blanch our ingredient for 5-7 minutes. Then turn off the fire, cover the pan with a lid so that there is a small gap between the container and the lid. Using tacks, holding the lid and pan, carefully pour the hot water into the sink. And we put a container with cabbage leaves under cold water. When our vegetable ingredient cools down, use a slotted spoon to transfer it to a cloth towel so that excess liquid comes out of it. Then - shift the cabbage leaves into a free plate. Small leaves do not need to be blanched, as we will use them for the preparation of minced meat. To do this, transfer the leaves to a chopping board and finely chop with a knife, then - lay out in a separate bowl.

Step 2: prepare the bread.

Cut the bread into small cubes with a knife on a cutting board and transfer them into a bowl. Then pour the bread slices with warm milk and let them stand until they are softened in the milk liquid. It is advisable to use fresh wheat flour bread for minced meat.

Step 3: prepare the onions.

Using a knife, peel the onion from the husks and rinse under running water. Then, on a cutting board with a knife, grind the vegetable ingredient into small squares, the size of no more than 5-7 millimeters and transfer to a free bowl.

Step 4: Prepare the shallots.

Shallot is considered an aristocratic onion, as its onion is very juicy, tender and aromatic. Using a knife, peel the ingredient from the husk, and then rinse it under running water. We put the onion on a cutting board and, using the same sharp equipment, cut it into small pieces. Then we shift the vegetable into a free plate.

Step 5: prepare the mushrooms.

Wash the mushrooms under warm running water and, shifting them to a cloth towel, get wet from the water. Next, on a cutting board with a knife, cut our ingredient into small pieces and transfer to a free bowl.

Step 6: prepare the garlic.

We shift the garlic cloves onto a cutting board and, slightly pressing on them with the handle of a knife, remove the husk from the ingredient. Using the garlic, grind the component and transfer it to a free saucer.

Step 7: prepare the sausages.

On a cutting board with a knife, cut the sausages along 4-6 strips. Then, put the strips on top of each other and with the same knife we ​​cut them across into small pieces. Shredded component is transferred to a free plate. Attention: sausages are not pre-cooked.

Step 8: prepare the filling.

We spread the chopped onions and shallots in a pan with a small amount of vegetable and butter and put on the fire a little less than average. With constant stirring of the components with a wooden spatula, simmer the vegetables until transparent about 5 minutes. After that, add chopped garlic, sliced ​​mushrooms and chopped cabbage to our ingredients. Attention: do not forget to add fresh thyme leaves to the vegetable mixture, since they will give our dish a special taste and aroma. Salt the filling and mix with a wooden spatula. We continue to stew vegetables for another 5 minutes. Then put the softened bread slices into the filling along with the milk and continue to simmer the mixture until the milk liquid has completely evaporated. Turn off the burner and let our filling cool down a bit. After that, sprinkle the mixture to taste with black pepper and paprika. Lastly, we transfer pieces of sausages into a container with a filling and again mix everything well until smooth.

Step 9: stuff the cabbage.

We spread gauze fabric folded several times on the kitchen table. Furthermore, the gauze should be such that after the formation of the dish, the fabric could still be tied in a knot. Then, on top of the gauze fabric, lay out the largest cabbage leaves so that the edges of one sheet go beyond the edges of the other. On the leaves with a tablespoon, spread the filling evenly. After that, on the filling on top again lay out the cabbage leaves a little smaller in size than the previous ones. And again, spread the filling on a new layer of cabbage leaves. The following leaves for the formation of the third layer should also be smaller than the previous ones. We repeat the procedure for stuffing cabbage until cabbage leaves and minced meat are over. Attention: The last layer of the dish must be made of cabbage leaves. After that, with our hands we lift the ends of the fabric up and connect them together so that a stuffed cabbage is formed inside the bag. The ends of the gauze are tied on top with a thread so that cabbage leaves with filling do not open during cooking.

Step 10: prepare the stuffed cabbage.

Pour the chicken stock into the pan. The liquid should fill the tank by no more than one third. Then we put a sieve upside down on the bottom of the pan and after - put a gauze bag with stuffed cabbage on this inventory. We put the container on medium heat. When the liquid boils, make the fire less than average, and cover the pan with a lid. Stuffed cabbage is cooked over 60 minutes steamed, while the juice from the minced meat will drain into the chicken stock, which we will subsequently water the finished dish when serving. After the allotted time has passed, turn off the hotplate and, using tacks, remove the finished dish from the pan and transfer it to a bowl. After the stuffed cabbage has cooled slightly, we untie the gauze bag and with the help of a metal spatula we shift our "head" on a wide dish. Here we pour gravy from chicken stock.

Step 11: 11: serve the stuffed cabbage.

We put stuffed cabbage to the table right on a wide dish. Then, with the help of a knife, we cut the dish into portioned slices and, together with the bouillon sauce, put them on plates. Guests can also be invited to pour cabbage with sour cream, cream or tomato sauce. On top of our dish, you can sprinkle with finely chopped dill or parsley. Enjoy your meal!

Recipe Tips:

- - Sausages can be replaced with minced meat.

- - It is better to cook our dish from young white cabbage.

- - Chicken broth can be replaced with mushroom broth or ordinary purified water.