Grass Cabbage
by Editorial Staff
Wonderful casserole. Like most French dishes, it is rich in greens, vegetables, and ample meat products.
Ingredients
- Cabbage – 1 medium head
- Pork fat – 100 g
For filling:
- Dry rice – 3 tbsp
- Mixed minced meat – 100-150 g
- Pork fat – 100 g
- Liver (you can take pork liver, I had chicken) – 300 g
- Fresh green peas or ice cream – 200 g
- Green salad – 100 g
- Bulb onions – 0.5 pcs.
- Celery stalk – 1 pc.
- Egg yolks – 2 pcs.
- Salt – up to 1 teaspoon
- Ground allspice – 1/4 teaspoon
- Ground nutmeg – a pinch
- Garlic – 1 clove (I took some wild garlic leaves instead of garlic.)
- Parsley greens – 1 tablespoon chopped spoon
- Celery greens – 1 tbsp
- Broth – up to 200 ml
For the top:
- Large carrots – 1 pc.
- Bulb onions – 0.5 pcs.
- Turnip, parsnip, or parsley root – 1 pc.
- Bay leaf – 2 pcs.
- Tomato sauce – 3 tbsp
- Sour cream – 1 tbsp
Directions
- Peel the cabbage, cut out the stump, and put in boiling water for 5-7 minutes. Take out, dry, and disassemble into leaves. Cut off the petioles or slightly beat off. Cut pork fat and liver into small pieces.
- Chop lettuce and wild garlic. Cut onions and celery stalks into small cubes. Grate carrots and turnips (parsley root, parsnip) on a coarse grater.
- For the filling, mix the minced meat, bacon, liver, green peas, lettuce, and onions. Add rice, salt, pepper, nutmeg, crushed garlic (wild garlic), parsley and celery, yolks, and stir again.
- Layout the bottom of the refractory dish in which we will bake with thin slices of pork fat.
- Cover the bottom with 1-2 cabbage leaves. Put a layer of filling on top, smooth, and cover with a cabbage leaf again. And so on until all the filling is used up. Cover everything with a cabbage leaf.
- Mix finely chopped onion with grated roots, salt to taste, add the bay leaf. It is customary to prepare Aurora sauce for this casserole: mashed stewed tomatoes are added to the béchamel sauce. But we are not used to sauces, so I added 2 tablespoon for taste. tablespoons of tomato sauce and 1 tablespoon. a spoonful of sour cream. Mix everything.
- Place prepared mixture on top. Pour in the broth, cover, and place in an oven preheated to 145-150 degrees for 2-2.5 hours.
- Sprinkle herbs on the finished casserole. You can serve in the same dish that was baked.
Bon Appetit!
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