Savoy Cabbage Rolls
4 servings
90 minutes
Голубцы, приготовленные из савойской капусты, представляют собой изысканное блюдо, которое отличается нежной текстурой и богатым вкусом. Савойская капуста, благодаря своим волнистым и мягким листьям, идеально подходит для обертывания разнообразной начинки, будь то мясо или овощи. Это блюдо часто ассоциируется с домашним уютом и традиционным подходом к кулинарии, его можно подавать как на семейном ужине, так и на торжественном мероприятии. Происходя из Центральной и Восточной Европы, голубцы с савойской капустой завоевывают все большую популярность благодаря своей универсальности и способности сочетаться с различными соусами и гарнирами.
1
Separate the head of savoy cabbage into leaves. Only the large leaves will be used, and a small head slightly larger than a fist will remain.
- Savoy cabbage: 1 piece
2
Place the leaves in boiling salted water for three minutes to soften them. Transfer the slightly boiled leaves to ice water to prevent them from becoming too soft.
- Salt: to taste
3
Slice the remaining cabbage into thin noodles. Sauté diced bacon in a mixture of butter and vegetable oil, add finely chopped onion and fry until soft, add cabbage, season with salt, add a pinch of sugar, and simmer, stirring, for seven to ten minutes.
- Savoy cabbage: 1 piece
- Bacon: 100 g
- Onion: 2 heads
- Butter: 100 g
- Vegetable oil: 50 ml
- Sugar: 2 tablespoons
4
Slightly cool the prepared cabbage and mix it with minced meat and bread crumbs, adding salt and pepper. Shape the mixture into fist-sized balls and wrap them in cabbage leaves. Squeeze the cabbage rolls firmly with your palms to remove excess liquid and secure the wrapping.
- Ground beef: 200 g
- Ground pork: 200 g
- Breadcrumbs: 50 g
- Salt: to taste
- Ground black pepper: to taste
5
In a mixture of butter and vegetable oil, sauté chopped onion, one carrot, and a celery stalk until caramelized. Transfer the result to a deep baking dish, place the cabbage rolls on top, and pour hot beef broth over them. Seal with foil, make a few holes for steam to escape, and place in an oven preheated to 200 degrees for about an hour.
- Butter: 100 g
- Vegetable oil: 50 ml
- Onion: 2 heads
- Carrot: 5 piece
- Celery: 1 stem
- Beef stock: 2 l
6
Cut the remaining carrots into large pieces, clean the shallots, and fill each in its own pot with water, adding a pinch of salt, a teaspoon of sugar, and a teaspoon of butter.
- Carrot: 5 piece
- Shallot: 12 pieces
- Salt: to taste
- Sugar: 2 tablespoons
- Butter: 100 g
7
The water should slightly cover the vegetables. Cook until the water evaporates and the vegetables caramelize.
8
Serve the ready cabbage rolls with broth and caramelized vegetables.
