DOCUMENT

92 Cabbage roulades Serves 4 | Preparation time 85 minutes Ingredients For the white cabbage: 1 white cabbage (1.2 kg) For the filling: 2 bread rolls 1 onion | finely diced 30 g clarified butter 450 g mince, half beef and half pork 1 medium egg 2 cloves of garlic | finely chopped Salt Pepper Marjoram 2 tsp. parsley | chopped For the vegetables: 4 shallots | finely diced 2 cloves of garlic | finely chopped 2 yellow capsicums (175 g) | roughly diced 2 red capsicums (175 g) | roughly diced 100 g sour cream 1 lemon | juice only Accessories: Solid cooking container Hand blender Preparation Remove the stalk from the cabbage and blanch the cabbage in a solid cooking container as indicated in the settings. Remove the outer leaves and lay on the worktop. For the stu‰ng, soak the bread in a little water, squeeze out a little and strain. Sauté the onion in clarified butter. Mix the mince, bread mixture, egg, garlic, spices, parsley and onion together well. Press the cabbage leaves flat and spread the filling over the top. Wrap and roll up the cabbage leaves. Put the shallots, garlic and capsicums in a solid cooking container, place the cabbage roulades on top of the bed of vegetables with the sealed side facing downwards and start the Automatic programme or cook as indicated in the manual settings. Take the cabbage roulades out of the solid cooking container and keep them warm. Pour the sour cream and lemon juice over the vegetables, purée with a hand blender and season with salt to taste. Automatic programme and manual: Place the cabbage roulades in the capsicum sauce and finish cooking using the settings indicated for the cooking stage. Settings Blanching the cabbage Function: Steam cooking Temperature: 100 °C Duration: 10–15 minutes Settings Automatic programme Cooking the cabbage roulades Meat | Beef | Cabbage rolls Programme duration: 30 min. Manual Cooking the cabbage roulades Function: Steam cooking Temperature: 100 °C Duration: 30 minutes Automatic programme and manual Finishing Function: Steam cooking Temperature: 100 °C Duration: 5 minutes