• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 heads Savoy cabbage , leaves seperated

  2. 300 g minced pork belly

  3. 50 g chicken livers , minced

  4. 5 fresh sage , leaves

  5. pinch freshly grated nutmeg

  6. pinch ground allspice

  7. 1 cloves garlic , peeled

  8. 2 shallots , peeled, finely chopped and blanched until just cooked

  9. 2 carrots , peeled, finely chopped and blanched until just cooked

  10. splashes madeira

  11. splashes brandy

  12. 1 egg , beaten

  13. 1-2 tbsp breadcrumbs

  14. 1 litres chicken stock

  15. 1 onion , peeled, halved

  16. 1 sticks celery

  17. 1 carrot

  18. 1 bouquet garni

  19. 1 fresh bay leaf

Instructions Jump to Ingredients ↑

  1. For the cabbage balls : blanch the cabbage leaves in a large pan of boiling water for 30 seconds, or until just softened. Drain and refresh in cold water, then remove the tough stems and cut the leaves into circles.

  2. Mix all of the remaining ingredients together in a bowl and season well with salt and freshly ground black pepper.

  3. Lay a double layer of heat-proof cling film on the work surface and place the largest cabbage leaf on top. Spread evenly with the stuffing mixture, then place another cabbage leaf on top. Spread over more of the stuffing mixture, then bring the cling film together and roll the cabbage leaf and stuffing into a tight ball. Repeat with the remaining cabbage leaves and stuffing mixture.

  4. For the poaching liquid : bring the chicken stock to the boil and add all of the remaining poaching liquid ingredients. Reduce to a simmer.

  5. Drop the wrapped cabbage balls into the hot poaching stock and simmer for 40 minutes to one hour, or until cooked through.

  6. Remove the cabbage balls from the cooking liquid and unwrap. Place into shallow serving bowls and pour over a little of the cooking stock. Sprinkle over the chopped chervil and serve.


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