Tuesday, April 7, 2009

Carey's Stuffed Cabbage

Serves 5
Savoy Cabbage.
250g minced pork
250g sausage meat
1 onion finely chopped
2 gloves garlic finely chopped
50g pine nuts – roasted and roughly chopped
2 tbsp tomato puree
2 tbsp herbs chopped (sage thyme coriander parsley oregano rosemary)
1 egg
70g breadcrumbs
Salt and Pepper.
Tomato Sauce
2 garlic cloves roughly chopped
2 tbsp cider vinegar
2 tbsp soft brown sugar
1 tbsp tomato puree
1 tbsp olive oil
300g tinned tomatoes.
75g strong chicken stock or ¼ chicken stock cube

Separate the cabbage leaves and put aside 10 large leaves (The rest can be used in another dish.). Blanch them in a pan of boiling water for 1 minute and then plunge into a bowl of iced water. Pat dry with a tea towel.Mix together all the stuffing ingredients. Divide into ten portions. Take a cabbage leaf and place a portion of stuffing into the centre of the leaf and fold up the sides and place fold sides down on to a plate.
Place into a steamer and steam for 25 minutes.While the cabbage steams make the tomato sauce. Place all the ingredients into a liquidiser and blend, then pour into a pan and gently heat until needed. If using a stock cube do not season it will be salty enough.
Ladle some sauce into the centre of a plate and place 2 parcels in the centre on gently resting on the other.

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