I’ve been craving a lot of comfort foods lately. It’s hard being away from your family, friends and favourite tea house in December. I haven’t had a decent cup of mulled wine outside yet this year and let me tell you, that’s quite tragic for a Slovenian (stalls that sell mulled wine open all over our cities at the beginning of December and it’s quite usual to go for a cup or two almost every day after work/school/doing nothing with your friends. It’s the Holiday season after all! ).
But I can’t just cook whatever I want, my meal plan is higly influenced by the veg boxes we get delivered every week. That’s mostly why we get them-otherwise I’d probably only cook romanesco and peas (my favorites!) and never try anything new. So today I had to make something out of savoy cabbage (which is pretty awesome and I love to cook with it, I just never think of buying it in a store…) and a few chestnut mushrooms (that’s the only thing I have left from last weeks box aside from beets… and I have no idea what to make with beets that could be comforting in any way…). I also had some minced pork leftover form my Swedish meatballs experiment (not that successful, not going on the blog:)) and after some googling and remembering I came up with this dish:
Pork Stuffed Savoy Cabbage With Mushroom Cream Sauce
This recipe is inspired by traditional dishes I love (sarma<3), British sausages, random recipes on google and you know… the ingredients them self. And let me tell you, it’s perfect for a winter afternoon when you need a bit of food pampering and want to eat something more elaborate and healthy than mac&cheese.
For the cabbage you’ll need:
- a medium sized head of savoy cabbage (14-16 large leafs)
- 1 pound (around 500g) of minced pork
- 1 cup of cooked rice
- 5 medium sized leafs of fresh sage (around a tbsp chopped)
- 1/2 medium white onion
- 1 clove of garlic
- around a tsp of nutmeg
- salt and pepper to taste
- 1 tbsp buter
1. Chop the onion. Melt the butter, and the onion and cook on medium heat until soft (5 minutes). Mince the garlic, add to the onion and sauté for 30 more seconds. Set aside to cool a bit.
2. Boil a large pot of water. Carefully peal around 15 leafs of of the head of cabbage. Cut away the hard parts at the bottom (but don’t cut out the thick main veins, you need the leafs to be whole). Boild them for about 5 minutes, strain and pour some ice cold water over them. Set aside to cool almost completly.
3. Mix together the meat, rice, chopped sage, nutmeg, salt and pepper and onions. Oil an oven-proof dish. Preheat the oven to 180°C. (the rolling process takes some time…)
4. You can first shape all of the meatballs and then stuff them in the cabbage if you’re afraid they won’t be sized equally or you can do them one by one. You have to shape a cylinder shaped meatball, place it on the lover edge of the leaf and roll it. Tuck the sides of the roll under it when you place in the dish.
5. Place in the oven and bake for 30-45 minutes or until the tops of the cabbage start turning brown. Cover with foil and leave in the turned off oven until the sauce is ready.
- the other 1/2 of the onion
- 5 medium sized chestnut mushrooms
- 1 (small) handful of procini mushrooms (or 5 more fresh chestnut mushrooms)
- 1 cup of boiling water (or stock, if you’re not using dried wild mushrooms)
- 1 tbsp butter+ 1 tbsp olive oil
- 1 tbsp flour
- salt&pepper to taste
- heaped tbsp spoon of saured cream
1. Soak the dried mushrooms in boilng water for 1/2 hour.
2. Chop the onion and saute on the butter+oil untill soft.
3. Cut the fresh musrooms into strips. add to the onion. add salt and saute for 3-4 minutes.
4.Squeeze the dried mushrooms and cut into smaller pieces if they are not bite sized already. Add to the pan.
5. Add the flour and saute for a minute.
6. Add the water the mushrooms were soaking in/stock and cook for 5 more minutes.
7. Add the saured cream and mix well just before serving.
Serve together. Dober tek!