Building Up, Building High

Filled Layers Cabbage Leaves

If you love meat and vegetables, you will love this dish.  Stuffed green or red cabbage leaves with meat.  It is not cabbage rolls, but layers of cabbages which have fillings in between.  Have you ever thought to do it?  I have been thinking to cook the cabbage that way for a while, and now I have done it. There is a heart of red cabbage in the refrigerator that needs to be used up.

Filled Cabbage Leaves with Garnishes

Beautiful layers of cabbage leave filled with meat filling,

served on a bed of yellow rice.

For you who don't eat meat or who follows a vegetarian diet, you can have it as well.  Instead of filling the cabbages with the meat, you can fill them up with chestnuts.  I think the chestnut is in season now.

This is my recipe to share, have it ago and enjoy.
Recipe

Filled Layers of Cabbages

Ingredients
8 pieces young - small cabbage leaves

For the filling
200 gr minced meat
1 egg and 1 tablespoon oil
1 apple golden delicious, grated
1 onion, chopped
Salt to taste and herbs
Stock to braise. 2/3 - 1cup
Method
Put the filling ingredients in a bowl, mix them together to combine.  Put aside
Blanch the cabbages for a few seconds, keep aside

Fill a leaf with a tablespoon of the filling, spread evenly, then top it up with another cabbage leaf.

From here, you build up, doing the same until you have three layers, finished with just the leaf on top.  Do the rest the same way.

 This recipe makes two.

Place them on a cooking pot, add some stock and cook over low heat with the pot covered for one hour or more, until the meat is cooked and the cabbages are very soft.


To serve
Cut it into two or three, dressed with melted butter or olive oil and fresh herbs.  Garnish with boiled potatoes or crusty bread.  Another variation, I served on a bed of turmeric rice, garnished with cucumber yoghurt and fresh fruit/herbs.

Colourful and delightful filled cabbages leave with garnishes

The weather is cold, you feel like to have a hot meal, have these filled cabbage leaves with a warm wet polenta.  Sometimes it is good to have a change of carbohydrates from potato to pasta or rice.



Savoury cheese layers in the pastry
Another tasty dish of mine that is light, crispy. It is cheese in pastry.  Fill the pastry (Susy's water pastry), layer after layer with cheese and the sun-dried tomatoes,  then bake in the hot oven until golden brown.  Cut into strips, serve with drinks.




Layer after Layer or building up, building high, whatever you may name this cooking, it is fun to do.  Happy Cooking and Enjoy

Thank You For Visiting My Blog

Enjoy your Midweek

Until Next Post

Susy