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Rating
1
people
1
people
Cabbage Stuffed With La Dame de Cœur
Ingredients
1 large Savoy cabbage
1 lb (454 g) ground veal
1/2 lb (250 g) Toulouse sausage meat, or other sausage according to taste
2 onions, chopped
1 tbsp. (15 ml) fresh thyme, chopped
1 tbsp. (15 ml) fresh parsley, chopped
1 tbsp. (15 ml) chives, chopped
2 bread slices, with crusts removed, dipped in 1/4 cup (60 ml) of milk
1 egg
1/2 cup (125 ml) prunes, chopped
1/4 cup (60 ml) roasted pine nuts
2 cups (500 ml) La Dame de Cœur, cut into cubes
Salt and freshly ground pepper
Marinara sauce (store-bought or homemade)
Preparation
Preheat oven to 350° F (180° C).
Blanch the cabbage in a pot of salted boiling water. Drain and rinse with cold water to cool it down. Set aside.
In a large bowl, mix the veal, sausage meat, onions, herbs, bread, egg, prunes, pine nuts, and half of the cheese. Add salt and pepper.
Divide the stuffing between the individual cabbage leaves, roll and fold the ends to form small stuffed cabbage rolls. Place the rolls on a baking dish, cover with marinara sauce and the remainder of the cheese. Bake for approximately 1 hour covered with aluminum foil.
1 large Savoy cabbage
1 lb (454 g) ground veal
1/2 lb (250 g) Toulouse sausage meat, or other sausage according to taste
2 onions, chopped
1 tbsp. (15 ml) fresh thyme, chopped
1 tbsp. (15 ml) fresh parsley, chopped
1 tbsp. (15 ml) chives, chopped
2 bread slices, with crusts removed, dipped in 1/4 cup (60 ml) of milk
1 egg
1/2 cup (125 ml) prunes, chopped
1/4 cup (60 ml) roasted pine nuts
2 cups (500 ml) La Dame de Cœur, cut into cubes
Salt and freshly ground pepper
Marinara sauce (store-bought or homemade)
Preparation
Preheat oven to 350° F (180° C).
Blanch the cabbage in a pot of salted boiling water. Drain and rinse with cold water to cool it down. Set aside.
In a large bowl, mix the veal, sausage meat, onions, herbs, bread, egg, prunes, pine nuts, and half of the cheese. Add salt and pepper.
Divide the stuffing between the individual cabbage leaves, roll and fold the ends to form small stuffed cabbage rolls. Place the rolls on a baking dish, cover with marinara sauce and the remainder of the cheese. Bake for approximately 1 hour covered with aluminum foil.