Beef slices with cabbage, Flemish style
6 servings
70 minutes
Flemish-style sausages made from beef and cabbage are a true delight for gourmets. This recipe combines tender meat infused with the aromas of spices, mushrooms, and herbs with juicy cabbage cooked with onions and garlic. The dish's history is rooted in Russian culinary traditions while adapting the Flemish approach to braising meat and vegetables. The flavor is rich, featuring deep notes of mushrooms, spices, and a hint of wine acidity. The sausages acquire an amazing texture thanks to the combination of minced and whole meat, while the lightly sautéed cabbage retains its freshness. The dish is perfect for a cozy dinner, delighting with its rich aroma and warming effect. It pairs wonderfully with a glass of white wine or classic Russian bread.
1
Heat 50 g of butter in a pan, add diced onion and shallot. Add eight sliced champignons, stir, cook until done over medium heat, and let cool.
- Butter: 125 g
- Onion: 3 heads
- Shallots: 2 heads
- Champignons: 18 pieces
2
Grind 200 grams of meat with onion and mushrooms, add a yolk, finely chopped basil, and half of the parsley sprigs to the minced meat, season with salt and pepper, and mix thoroughly.
- Boneless beef: 800 g
- Egg yolk: 1 piece
- Basil: 5 stem
- Parsley: 12 stems
- Salt: to taste
- Fresh pepper: to taste
3
Cut the remaining meat into slices one centimeter thick and pound it — originally done with a mallet, but a hammer will suffice. The edges should be made thin, otherwise the sausages will burst and look unattractive. Season with salt and pepper, fill with minced meat, and roll the slices into roulades, securing with toothpicks. Fry until golden in melted butter.
- Boneless beef: 800 g
- Salt: to taste
- Fresh pepper: to taste
- Melted butter: 2 tablespoons
4
Place the rolls in a pot, add coarsely chopped carrots and an onion. Pour in broth and wine: the liquid should cover the rolls. Season with salt, pepper, and add cloves. Bring to a boil, then simmer on low heat for forty minutes. Transfer the finished sausages to a warmed plate, cover with foil, and place in a warm spot.
- Carrot: 1 piece
- Onion: 3 heads
- Meat broth: 200 ml
- Dry white wine: 100 ml
- Salt: to taste
- Fresh pepper: to taste
- Carnation: 2 pieces
5
While the sausages are cooking, prepare the cabbage. Finely chop it, place it in a colander, and submerge it in boiling water for five minutes. Remove it and let the water drain. Meanwhile, chop the garlic, remaining onion, mushrooms, and parsley sprigs.
- White cabbage: 0.5 piece
- Garlic: 2 cloves
- Onion: 3 heads
- Champignons: 18 pieces
- Parsley: 12 stems
6
In a deep skillet, heat the butter, sauté the onion until golden, add mushrooms, parsley, and garlic. Fry, stirring, until the mushrooms are done. Add the cabbage to the skillet and cook over medium heat until ready, seasoning with salt and pepper. Serve on plates and add sauce.
- Butter: 125 g
- Onion: 3 heads
- Champignons: 18 pieces
- Parsley: 12 stems
- Garlic: 2 cloves
- White cabbage: 0.5 piece
- Salt: to taste
- Fresh pepper: to taste