French stuffed cabbage
6 servings
60 minutes
French stuffed cabbage is a refined combination of simple ingredients transformed into an exquisite dish of French cuisine. Inspired by traditional European recipes, it features tender cabbage leaves infused with the aromas of white wine, juicy meat filling, and a hint of spice. Baked to a golden crust, the cabbage achieves an appetizing texture that crisply contrasts with its soft, juicy core. This dish is perfect for both family dinners and festive gatherings, delighting with its harmonious flavor. It carries French charm by blending the simplicity of rustic cooking with the elegance of gastronomy. Prepared with love and patience, its rich aroma and deep flavor make it unforgettable.
1
Remove the top leaves of the cabbage head if they are damaged. In a large pot, bring water to a boil and add salt. Submerge the cabbage head and cook for 15 minutes. Transfer to a colander and let the water drain. On a cutting board, carefully unfold the leaves without breaking the head.
- White cabbage: 1 piece
- Salt: to taste
2
Peel one onion, finely chop it, add to the minced meat, season with salt and pepper, and mix well. Remove part of the cabbage leaves from the center of the head and place about half of the filling there. Wrap it with the nearest leaves. Carefully fold the leaves and layer the filling between them until it runs out. Once all the cabbage is stuffed, tie it with cooking thread to maintain its shape.
- Onion: 2 pieces
- Ground black pepper: to taste
- Minced meat: 1 kg
3
Pour water into a large pot and bring to a boil. Peel the second onion and carrot, and place them whole in the pot. Pour in the wine. Add the cabbage to the pot and cook for 15-20 minutes. Remove, let drain, and remove the cooking thread.
- Onion: 2 pieces
- Carrot: 1 piece
- Dry white wine: 1 glass
4
Beat the egg with sour cream, coat the cabbage well, and sprinkle with breadcrumbs. Preheat the oven to 180 degrees, place the cabbage on a baking sheet, and bake until golden for 10-15 minutes.
- Chicken egg: 1 piece
- Sour cream: 5 tablespoon
- Breadcrumbs: 5 tablespoon