Simple, affordable and nutritious, stuffed cabbage is a perfect winter dish.
On Saturday, in the show "La table des bons vivant" on Europe 1, chef Yves Camdeborde unveiled his recipe which allows you to keep a soft consistency without losing flavor.
To your casseroles!
It's a simple and sophisticated dish at the same time.
Stuffed cabbage is relatively easy to make and at the same time allows for tasty, anti-waste and seasonal cuisine.
The icing on the cake, cabbage is very good for health, preventing cancer and aging.
Chef Yves Camdeborde unveiled on Saturday in "La Table des bons vivant" on Europe 1, his stuffed cabbage recipe to reproduce at home.
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The chef's main advice is to use raw meat well with the cooked vegetables, which results in an ideally chewy consistency at the end.
To accompany the dish with a good wine, Olivier Poels recommends opting for a white.
The Chablis will allow you to find a perfect match with the taste of the vegetables.
But a good Beaujolais can also be served if you prefer red.
The recipe for stuffed cabbage by Yves Camdeborde
Ingredients
1 green cabbage
2 carrots
1 onion
1 stalk of celery
1 Fennel
400g veal
400g beef
400g pork
6 thin slices of pork belly
Recipe
Cut all the vegetables (except the cabbage) into cubes.
Sweat them in olive oil.
Strip the cabbage and blanch it in salted water.
Place your slices of pork belly in the casserole dish and put them up on the edges.
Line the bottom of the casserole dish with cabbage leaves, making one, then two and finally three layers.
Once your vegetables are cooked, season them.
Add the minced meats.
Cut the rest of the cabbage and mix with the meat and vegetables.
Stuff your cabbage leaves with this mixture.
Fold the leaves over the stuffing and bacon to finish.
Add a bay leaf and thyme, as well as a glass of water.
Direction the oven, for 3 hours at 150 degrees.