Gastronomixs

Caramelised white cabbage roll

A variation on the standard cabbage roll in which the cabbage leaves are not filled with meat but with the remaining white cabbage itself. 

Makes 1kg

Caramelised white cabbage roll

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Ingredients

1

kg

white cabbage

1

clove

garlic, finely chopped

60

g

shallot, finely chopped

10

sprigs

thyme

Preparation method

  • Remove the outer leaves of the cabbage.
  • Cut away the hard leaf veins.
  • Blanch the cabbage leaves in salted water and then cool over ice water.
  • Drain the leaves well and place on kitchen towel to absorb all the liquid.
  • Finely chop the rest of the cabbage.
  • Briefly and gently fry the shallot, garlic, and thyme.
  • Add the chopped white cabbage and fry until the cabbage starts to lightly caramelise.
  • Place the caramelised cabbage in a sieve to allow any excess moisture to drain.
  • Place three layers of cling film on the work surface.
  • Place a cabbage leaf in the centre. Spoon a little of the caramelised cabbage on top of the leaf and roll up tightly.
  • Place in the refrigerator, divide into portions, and heat up under the heat lamp. 

Serving suggestions

  • In a composition with white fish, such as cod, plaice, or sole.
  • In a composition with poultry and components of sweetcorn and carrot.
  • In a composition with scallops and a red wine vinegar dressing.

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