Recipes for Steam Cooking
meat dishes
84
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. claried butter
½ lb. ground beef
½ lb. ground pork
1 egg
½ tsp. marjoram, nely chopped
Salt and black pepper
Nutmeg
1 cup vegetable broth
Scant
½ cup heavy cream
In Addition
Kitchen string
SETTINGS
STEAM, 210°– 212ºF
Cabbage Leaves
3 minutes
Perforated + Baking Pan, (Level 3 + 1)
Rolls
40 minutes
Baking Pan (Level 2)
11
33
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 indi-
cated. 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
claried 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 stung on each pair, roll
them up and tie with kitchen string.
Sear the rolls in a skillet with a little claried 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