French Stuffed & Braised Cabbage Rolls
Da Cipriano Taste Journal · French Cuisine
French Stuffed & Braised Cabbage Rolls
Tender savoy cabbage leaves wrapped around a savoury filling of beef, mushrooms, rice, toasted almonds and fresh herbs, gently braised on a bed of vegetables and finished with a delicate creamy sauce. Served with classic Lyonnaise potatoes, this is rustic French comfort food at its very best.
How to Make It
1 · Prepare the Cabbage
Carefully remove eight large outer leaves from the savoy cabbage, taking care not to tear them.
Blanch the cabbage leaves in boiling water for about 1 minute, then immediately rinse them under cold running water. Pat dry with kitchen paper and carefully trim away most of the thick white central stalk with a sharp knife.
2 · Prepare the Filling
Cook the rice in boiling water for about 8 minutes, until almost tender. Rinse under cold running water and drain thoroughly.
Melt the butter in a saucepan. Add the onion, garlic and sage and cook gently for about 5 minutes.
Add the minced beef and fry until nicely browned. Add the chopped mushrooms and continue cooking over high heat for another 5 minutes, until the mushrooms soften and begin to release their moisture.
Stir in the breadcrumbs and toasted almonds, then remove the pan from the heat. Add the drained rice, nutmeg, cumin and lemon juice. Season with salt and freshly ground pepper and allow the mixture to cool.
3 · Shape the Rolls
Divide the filling into eight equal portions and shape each portion into a compact ball or oval.
Lay one large cabbage leaf — or two smaller overlapping leaves — flat on the work surface. Place one portion of filling in the centre, fold in the sides and roll the cabbage tightly around the filling.
Secure with a wooden toothpick if necessary and repeat with the remaining cabbage leaves.
4 · Prepare the Vegetable Layer
Add a little olive oil to a flameproof casserole or ovenproof dish. Add the onion, leek, carrot, garlic, thyme and bay leaves and gently braise until the vegetables begin to soften.
Arrange the cabbage rolls on top of the vegetables and pour over the white wine and vegetable stock.
5 · Braise
Bring the liquid slowly to a gentle simmer. Cover and cook on the stovetop for approximately 25–30 minutes.
Alternatively — and this is my preferred method — cover the dish and place it in a preheated oven at 200°C for approximately 30–35 minutes.
6 · Make the Sauce
Remove the cabbage rolls from the casserole and keep them warm, covered, in the oven.
Strain the braising liquid through a sieve into a small saucepan.
Whisk the double cream and egg yolk together in a bowl. Gradually stir in a little of the warm braising liquid, then pour the mixture back into the saucepan while stirring constantly.
Heat gently until the sauce begins to thicken.
Important: Do not allow the sauce to boil, otherwise the egg yolk may curdle.
Lyonnaise Potatoes
A classic French accompaniment of sliced potatoes and onions, slowly fried in butter until beautifully golden and finished with fresh parsley.
Ingredients
- 800 g potatoes, cooked in their skins and completely cooled
- 2 large onions
- 3 tbsp chopped fresh parsley
- 3 tbsp frying butter
- Salt
- White pepper
Method
Peel the cold cooked potatoes and cut them into slices approximately 3 mm thick.
Halve the onions and cut them into thin strips. Heat the butter in a large frying pan and slowly fry the onions until beautifully golden.
Add the sliced potatoes, season with salt and white pepper and cook gently until golden brown and lightly crisp.
Sprinkle with the chopped parsley just before serving.
7 · To Serve
Arrange one or two cabbage rolls per person on warm plates, spoon the creamy sauce around or over the rolls and serve with the Lyonnaise potatoes.
I prefer to begin with just one cabbage roll on each plate. The presentation stays elegant and uncluttered, and a second roll can always be served afterwards for anyone who would like more.
