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Belgian   -   Braised Stuffed Cabbage   adapted from Everybody Eats Well In Belgium

  • 1 Head Savoy Cabbage -- rinsed and trimmed
  • Salt And Pepper -- to taste
  • 1 Pound Ground Pork
  • 2 Medium Onions -- finely sliced
  • 1/4 Cup Fresh Parsley -- finely chopped
  • 1 Clove Garlic
  • 1 Large Egg
  • Nutmeg -- to taste
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Olive Oil
  • 1 Large Onion -- sliced
  • 3 Medium Carrot -- sliced
  • 2 Cups Chicken Broth -- warm
  • 1 Medium Bouquet Garni
  • Salt And Pepper -- to taste
Directions Immerse whole cabbage in a large pot of cold salted water. Bring to a boil and continue to boil for 2 minutes. Drain cabbage upside down in colander and allow to cool. Meanwhile, in a large mixing bowl, combine pork, onions, parsley, garlic, egg, nutmeg and salt and pepper. Mix well. Carefully detach the leaves of the cabbage, trim away the thick stems. Dry leaves with a paper towel. Place 1 rounded tablespoon of the stuffing onto the center of each cabbage leaf. Wrap the ends over to form a package and tie with kitchen string or secure with a toothpick. For small leaves, place one leaf halfway over another and fill with stuffing. Heat the butter and oil in a large dutch oven. Add onions and carrots, saute for 10 minutes. place the stuffed leaves in a single layer over vegetables. Pour the chicken broth over them, add bouquet garni and season with salt and pepper. Cover and simmer over low heat until the cabbage is tender and the filling is cooked through about 1 hour. Discard garni and remove
toothpicks or kitchen string. Serve.
Serves 6
Time to Make 0:00

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