Stuffed cabbage rolls

 
for 4 gourmets
Ingredients
1 green cabbage ( Savoy cabbage, which has crinkled, curly leaves and a softer texture or Round green cabbage which has smooth, tightly packed leaves)
100 g bread
5 cl milk
2 finely chopped shallots
3 cloves of garlic
500 g minced beef
2 eggs
Salt and pepper
150 g bacon
Finely chopped herbes de Provence
Ingredients for cooking the cabbage:
3 carrots, sliced into rounds
1 finely chopped onion
1 tablespoon premium olive oil
100 g smoked bacon, cut into strips
20 cl white wine
50 cl vegetable or beef stock
5 or 6 bay leaves
 
Method for making the rolls
  1. Cut about ten cabbage leaves close to the base so that you can use the largest ones to make the stuffed cabbage parcels.
  2. Boil a large pan of salted water and blanch the cabbage leaves by immersing them in it for 10 minutes, until they are soft.
  3. Remove the cabbage leaves and immediately place them under cold water, draining them well until there is no water left.
  4. At the same time, cut the bread into small pieces and soak it in the milk.
  5. Peel the shallots and garlic cloves, then blend them with the bread.
  6. Put everything in a bowl and add the minced meat and egg. Season with salt, pepper and herbes de Provence, to taste.
  7. Mix the stuffing well to obtain a smooth paste.
  8. Place a cabbage leaf with 2 or 3 tablespoons of stuffing in the centre, then form into parcels and secure with kitchen string.
 
Method to cook the cabbage
  1. Heat the oil in a casserole dish and brown the onions for 5 minutes.
  2. Add the bacon and carrots and cook for 5 minutes.
  3. Deglaze with the white wine and leave in the casserole dish for 2 minutes to allow the alcohol to evaporate.
  4. Add the stock, then place the stuffed cabbage rolls on top.
  5. Cover with a lid and cook for 45 minutes over a low heat.
  6. Halfway through cooking, check that the cabbage rolls are not sticking and add a little water if necessary.
  7. At the end, check with a knife if the cabbage are well cooked.
 
Bon appetit