Until I watched French Food at Home by Laura Calder the other week. I was about half time late when I saw Laura making this Stuffed Cabbage. So the recipe I am sharing below won't be by-the-book one. It might be absolutely different in taste with the real Stuffed Cabbage since I substituted the pork mince with the beef mince. But according to the French guy in the family, the dish was an absolute delish! How is that coming from a guy who doesn't like veggies?
Pyorr, said that I should protect my photos in any way possible. I actually used to do that a lot long time ago. But really, if people want to steal photos, they'll steal them. A mere text is so easy to erase with only stamp tool from Adobe Photoshop. But anyway, I think she had a point. If your house is in a thief-prone area, you'll put double locks, hire private security guards and put security cameras all around, right? There is still a chance that your house is going to get robbed, but at least you have put that much effort in protecting it. So, I'm watermarking my pictures from now on, though I still think it makes them uglier. :P
Enough babbling! Here goes the recipe.
- A cabbage head; preferably red (it's got nicer texture and more vibrant colour)
- 200 g beef mince (real stuffed cabbage uses pork mince, but the beef mince worked too! It's a good substitute for Muslim fellows who don't eat pork)
- 5 pcs of green beans, cut into small pieces
- 5 pcs of button mushrooms, cut into cubes
- 3 pcs of scallions, chopped
- a handful of black olives, drained and cut thinly
- 1 beef cube, crunched
- a pinch of ground cumin
- 2 cloves of garlic, finely sliced
- salt and pepper to taste
- Peel cabbage layer by layer. Be careful as not to wreck it. You need the cabbage layers intact to wrap the meat.
- Remove the hard part of the cabbage so that it's easier to wrap.
- In a bowl of boiled water, dip the cabbage leaves for about 5 until they are slightly tender. Then blanch them in a bowl of iced water. This will make the leaves elastic and not easy to wreck.
- In a separate bowl combine the beef mince, chopped green beans, chopped button mushrooms, half of the scallions, the black olives, half of the garlic, the cumin, salt and pepper. Mix well.
- Make the soup from half litre of water combined with crunched beef cube, half of the garlic, salt and pepper.
- As the soup is boiling, take one cabbage leaf on to the cutting board and top it with the beef mixture.
- Put another leaf on it and top again with the beef mixture. Do this until you have nice layered cabbage and beef and until you use all the beef mixture.
- Take another cabbage leave and close the layers from the opposite direction so it will look like a cabbage ball.
- Steam the cabbage ball right on top of the soup for about 30 minutes.
- Take the stuffed cabbage out and cut from the centre in a pizza-like shape. Serve in a plate with some of the broth/soup you made and garnish with the rest of the chopped scallions.
- Eat with cooked rice.