John Myers
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Stuffed Savoy Cabbage, Celery Puree, Onion Sauce
The perfect stuffed savoy cabbage, celery puree, onion sauce recipe with a picture and simple step-by-step instructions.
stuffed savoy cabbage
- 1 Savoy
- 500 g Minced meat
- 1 stale Rolls soaked in milk
- 1 Egg
- 1 tbsp Dijonsend
- 1 tbsp Fennel seeds
- Black pepper from the mill
- Salt
- Butter
celery puree
- 1 Celeriac, diced
- 1 Shallot, finely diced
- 2 Cloves of garlic, sliced
- 200 ml Cream
- 1 tbsp Butter
- Freshly grated nutmeg
- Espelette pepper
- Pepper from the grinder
- Salt
- Oil
onion sauce
- 2 Butcher onions, cut into strips
- 2 tbsp Powdered sugar
- 100 g Tomato paste
- 1 l Beef stock
- 120 g Butter, ice cold
- Black pepper from the mill
- Salt
stuffed savoy cabbage
- Separate the outer large leaves from the savoy cabbage and remove the thick middle “bones”. I’ll use the rest of the savoy cabbage elsewhere. Blanch the savoy cabbage leaves for about 3 minutes in sufficient boiling salted water and then let them dry well on kitchen paper.
- From the squeezed out soaked roll, the minced meat, the mustard, the egg, the fennel and the salt and the pepper, knead a homogeneous dough,
- Butter a casserole dish well. Now lay out these with the savoy cabbage leaves (several layers) so that the leaves overlap at the edge. Now put the minced meat on top and fit it well into the shape. Press gently and firmly. Now fold over the overlapping savoy cabbage leaves and cover with the remaining savoy cabbage leaves from above. Put a few flakes of butter on the savoy cabbage and bake in the oven for one hour at 160 degrees, then turn the oven up to 220 degrees and bake for another 20-30 minutes. Nice roasted aromas should develop.
celery puree
- Heat some oil in a saucepan and fry the shallot and garlic until translucent and then add the celery and sauté for a few minutes, then fill up with water and add a little salt and cook until soft and then pour off the water.
- Put the saucepan back on the stove, add the cream and puree everything with the magic wand. Stir in the butter and season with nutmeg, Espelette pepper, salt and pepper.
onion sauce
- Melt some butter in a saucepan and then add the onions, sprinkle them with the powdered sugar and steam them until translucent – the onions must NOT be allowed to color. Then add the tomato paste and stir in until it starts to settle well on the bottom. Now add enough beef stock that the onions are just covered and reduce again until it begins to settle on the ground again. This should be repeated 5 to 6 times.
- Now add the rest of the beef stock and simmer at a low temperature until the desired consistency is achieved. Then season with salt and pepper and finally add the sauce with the remaining cold butter (cut into small pieces).
finish
- Cut the filled savoy cabbage into pieces and serve with the celery puree and onion sauce.
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