Stuffed savoy cabbage with braised lentils recipe
A comforting classic that's the perfect fodder for colder, darker evenings French peasant dish, savoy cabbage with braised lentils, is a classic French peasant dish that can be adapted according to your taste. The recipe includes 100g pork livers or kidney, cleaned and minced or finely chopped, covering 100g Puy lentils soaked in cold water for an hour or so. The filling includes wild mushrooms, onions, herbs, and breadcrumbs. The finished dish is served with a 100g hot beef or chicken stock.
gepubliceerd : 2 jaar geleden door Mark Hix, in Lifestyle
A classic, hearty French peasant dish. You can change the cabbage filling according to your taste, using minced chicken and chicken livers, for example, or game, or you could make it vegetarian with a filling of chopped wild mushrooms, onions, herbs and breadcrumbs. The crinkly make-up of the Savoy leaves gives a great appearance to the finished dish.
• 100g pork livers or kidney, cleaned and minced or finely chopped
• 1 litre hot beef or chicken stock, or enough to cover the stuffed cabbage
• 100g Puy lentils, soaked for an hour or so in cold water
• First make the stuffing. Melt the butter in a pan and gently cook the onion, garlic and thyme for 2-3 minutes, then transfer it to a bowl with the minced pork, livers or kidney, and breadcrumbs. Season and mix well, then cook a little flat ball of the mixture in a frying pan to test the seasoning and adjust if necessary.
• Cook the cabbage leaves in boiling salted water for 2-3 minutes, then remove with a slotted spoon into a bowl of cold water. Transfer to some kitchen paper and dry well.
• Remove the thick middle veins with a sharp knife, leaving the leaves intact. Lay the leaves on a board and spoon the pork mixture evenly between them. Fold the leaves into neat balls, then wrap a piece of cling film round each, gathering the ends up and twisting it into a tight ball. Refrigerate for about 30 minutes.
• Remove the cling film from the cabbage balls and put them in an ovenproof dish with a lid. Cover with the hot stock, and cook with the lid on for 30-40 minutes.
• Cook the lentils during this time: drain them and put them in a pan, covered with lightly salted boiling water. Simmer for 10 minutes and drain.
• Meanwhile, gently cook the shallot, garlic, celery and carrot in the butter for 2-3 minutes, until soft. Add the flour and tomato purée, stir well, then gradually add the red wine and beef stock. Bring to the boil and simmer gently for 15 minutes.
• Add the lentils, check the seasoning and continue to simmer for 15 minutes more, covered with a lid.
• To serve, lift the cabbage from the stock, place on four plates, and spoon the lentils around.
Onderwerpen: Food & Drink, Recipes