1 cabbage
2 tablespoons unsalted butter (1)
1 onion, chopped (1)
1 clove garlic, chopped
500 gram fresh pork sausage
1 1 / 2 cup bread crumb
1 pinch nutmeg
1 tablespoon parsley, chopped
1 egg
6 slices bacon
2 tablespoons unsalted butter (2)
2 carrots, diced
1 onion, finely chopped (2)
1 celery, diced
1 / 2 cup chicken stock
1 teaspoon each of thyme, rosemary
1 bay leaf
Waxed paper and some butter
Salt pepper
Vinegar
- Peel the cabbage leaf by leaf. Rinse well with lots of water. Blanch in boiling salted water till soften, Drain and pat dry with kitchen towel.
- Sautee one chopped onion (2) with butter (1) till softened. Add chopped garlic and sausage, sautee till the meat is well cooked. Transfer the meat into a mixing bowl and mix well with bread curmb and one egg. Season with salt, pepper, nutmeg and parsley.
- Spread two to three cabbage leaves overlapping each leaf to form one big circle of cabbage sheet. Spoon sausage mixture in the middle of the sheet. Fold the cabbage sheet over the stuffing and form into a rectangle bundle. Wrap each bundle with a slice of bacon and secure loosely with a string of kitchen rope.
- Sautee onion (2), carrots and celery with butter (2) in a saucepan till soft. Add white wine and let boil for two minutes. Add chicken stock and bouguet garni. Place cabbages bundles on the bottom of the saucepan. Cover the cabbages with wax buttered paper and cover.
ที่มา แม่บ้าน ปีที่ 30 ฉบับที่ 436 กันยายน 2548
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