Irish Cabbage Parcels RecipeOrigin: Ireland Period: Traditional |
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Various recipes for stuffed cabbages are known throughout Europe. They are very parsimonious and this version comes from Ireland. This is an early winter dish that calls for Savoy cabbage (which lasts further into Winter than other cabbages as it survives frosts well). Ingredients:
150g lean minced (ground) pork 
Irish Cabbage Parcels Preparation:Method:Place a large pan over medium heat, add the pork and cook in its own fat until beginning to brown. Add the onion and leek and fry, stirring frequently, for about 8 minutes, or until softened and lightly browned. In the meantime, melt 1 tbsp butter in a small pan and scatter 1 tbsp flour over the top. Stir to form a smooth roux then whisk in the stock. Cook until smooth and lightly thickened then add to the meat mix along with the chopped mushrooms. Season to taste then simmer gently for about 20 minutes, stirring frequently. You are looking for a thick, well reduced, mixture. Cover, take off the heat and set aside. Now prepare the cabbage leaves. Bring a large pan of salted water to a boil and use to blanch the leaves about 4 at a time for 3 minutes per batch. Lay the blanched leaves flat on a cutting board and, using a sharp knife, cut away and discard the thick central stalks. Place about 1 or 1 1/2 tbsp of the filling mixture near the outer end of each cabbage leaf. Fold over the sides then roll the leaf up tightly to form a parcel with the filling in the centre. Tightly-pack the rolled cabbage leaves in a well, buttered oven-proof baking dish, ensuring they are arranged with the seam-side downwards so they do not open whilst cooking. Melt the remaining butter in a saucepan. Scatter the flour over the top and stir in to form a rough. Cook for 1 minute then whisk in the milk to form a smooth sauce. Continue heating, whisking continually, until the sauce thickens then season to taste and pour over the cabbage parcels. Sprinkle the cheese over the top then set the dish under a hot grill broiler) and cook for about 5 minutes, or until the top is golden brown and bubbling. Serve hot, straight from the dish and accompany with colcannon made from any spare cabbage. |
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