Packets of white cabbage with meat and mushrooms

Stuffed with meat, bacon, chicken and mushrooms, example cardoncelli, the packets of white cabbage are browned, then stewed with beer and brown stock. try also this strawberry cheesecake slice recipe too.

Ingredients

Main course For 4 people

For approx. 8 pieces

salt

1 large white cabbage of 2-3 kg

200 g of sliced ​​bacon to be roasted

200 g of mushrooms, for example cardoncelli

1 onion

2 cloves of garlic

2 tablespoons of fennel seeds

1 bunch of herbs, such as parsley

500 g of minced chicken

pepper from the pepper mill

2 tablespoons of olive oil

3 dl of lager beer

3 dl of brown background

2 tablespoons of honey

1 teaspoon of caraway

2 sprigs of rosemary

Freind's kitchen recipes, polenta gnocchi with gorgonzola.

How to proceed

Preparation:

ca. 25 minutes

Brazing:

ca. 30 minutes

Total time:

55 min

In a large pot, bring the water to a boil and add salt. Blanch the whole cabbage for 2-3 minutes. Take it out and let it drain. Remove the outer leaves from the core with a knife, pass them under cold water and dry them. Cut the bacon into strips, the mushrooms into cubes. Chop the onion. Slice the garlic. Pound the fennel seeds. Chop the parsley.

Brown the bacon, mushrooms and fennel seeds in a pan for approx. 3 minutes. Let it cool and mix everything with the minced meat and parsley. Season with salt and pepper. Spread the meat filling over the cabbage leaves and fold them into small packets. Secure them with kitchen twine. Heat the oil in a pan. Add the packets, garlic and onion and sauté briefly. Add the beer, the stock, the honey, the caraway and the rosemary and leave to simmer over low heat for approx. 30 minutes. Adjust the sauce with salt and pepper and serve with the packets. You can accompany it with rice. You may be interested to read spinach cutlets recipe/ mint and chocolate cheesecake.

Useful tips

Use the leftover cabbage to make the mussel soup.