Cabbage Rolls - Thermador PROFESSIONAL Series Recipes

CABBAGE ROLLS

INGREDIENTS
1 stale bread roll
3 tbsp. milk
8 outer cabbage leaves
1 shallot
1 garlic clove
2 oz. diced bacon
1 tbsp. clarified butter
½
lb. ground beef
½
lb. ground pork
1 egg
½
tsp. marjoram, finely chopped
Salt and black pepper
Nutmeg
1 cup vegetable broth
½
Scant cup heavy cream
In Addition
Kitchen string
Cut the bread into cubes and soak in hot milk.
Wash the cabbage leaves and put them into the oven in the perforated pan. Steam
as indicated. Then rinse the leaves in cold water and dab dry. Remove coarse leaf
veins.
Peel and dice the shallot and garlic. Sweat the shallots and diced bacon in a pan in
the hot clarified butter on the cooktop. Add to the bread cubes and mix well with
the ground beef and pork, egg, garlic and marjoram. Generously season with salt,
pepper and nutmeg.
Lay out cabbage leaves in slightly overlapping pairs, put some stuffing on each pair,
roll them up and tie with kitchen string.
Sear the rolls in a skillet with a little clarified butter and then place in the baking pan.
Pour over the vegetable broth and steam as indicated.
Remove the string from the cabbage rolls and keep rolls warm. Add cooking juices
to saucepan containing heavy cream and reduce the sauce by a third. Season to
taste and serve with or atop the cabbage rolls.
Serves 4
SETTINGS
STEAM, 210°– 212ºF
Cabbage Leaves
3 minutes
Perforated + Baking Pan, (Level 3 + 1)
Rolls
40 minutes
Baking Pan (Level 2)
3 3
1 1
MEAT DISHES
84