Stuffed cabbage leaves

AT A GLANCE

  • Serves 4 people

This is an interesting and delicious way to eat cabbage. The speck, blue cheese and walnuts add an appealing savoury-salty note to the dish.

  • 1 small Savoy cabbage (about 650gm)
  • 100 gm speck, cut into lardons
  • 100 gm butter, coarsely chopped
  • 40 gm blue cheese, coarsely crumbled
  • 2 tbsp coarsely chopped walnuts
  • For dusting: seasoned plain flour
01   Remove 8 leaves from cabbage. Blanch in a large saucepan of boiling salted water (1-2 minutes), drain and refresh, drain, pat dry with absorbent paper, set aside. Cut cabbage heart in half, thinly slice one half (reserve remaining half for another use), set aside.
02   Sauté speck in a large frying pan over medium-high heat until golden (2-3 minutes). Remove speck, drain on absorbent paper, set aside. Heat half the butter in frying pan over medium heat, add sliced cabbage, sauté until tender (15-20 minutes). Add blue cheese, walnuts and speck, season to taste, mix until combined. Divide cabbage mixture among blanched cabbage leaves, fold ends over, then roll tightly to form cylinders.
03   Heat remaining butter in a large frying pan, lightly dust cabbage leaves in flour, shake off excess, and cook, turning occasionally, until golden (3-4 minutes). Serve warm.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND RODNEY DUNN

Drinking Suggestion:

AROMATIC, CLOUDY BIÈRE DE GARDE. , suggested by MAX ALLEN

FEATURED IN

Jul 2010

Jul 2010

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