Hunting Cabbage Rolls
by Editorial Staff
Getting ready for Easter. With these delicious cabbage rolls stewed in wine and with an unusual filling, you will pleasantly surprise guests and households. The main ingredient in stuffed cabbage is chestnuts, but not those that grow here, but those that are loved in France. You can already find them in our supermarkets.
Ingredients
- Cabbage – 1 medium head
- Chestnuts – 200 g
- Hunting (smoked) sausages, ham or smoked pork brisket (stopped on sausages) – 200 g
- Partridge or quail meat (replaced by the closest relative – chicken) – 200 g
- Dry white wine – 250 ml
- Chicken broth – 250 ml
- Salt
- Ground black pepper
- Nutmeg – pinch
Directions
- Cut a cabbage stalk from a white cabbage, put the whole head of cabbage in boiling water for 10-15 minutes. Take out and cool. Disassemble into leaves. Cut off the leaf stalks or slightly beat off.
Prepare minced meat for stuffed cabbage.
Boil chicken or game birds for about 15 minutes.
Boil raw chestnuts and peel them. Cut the chicken fillet and sausages into pieces.
- Skip chestnuts, chicken and sausages through a meat grinder. Put salt, freshly ground black pepper, a pinch of nutmeg in the minced meat to taste and mix well.
- Put the minced meat on the cabbage leaves prepared for the stuffed cabbage, wrap the leaves and put in the brazier.
- Drizzle with wine and broth, close the lid and simmer the cabbage rolls in the oven at 150 ° C for 3 hours.
- The hunting cabbage rolls are ready in the oven.
Enjoy your meal!
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