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Stuffed cabbage head with mashed potatoes

come off in the winter must be just us this dish on the table. The recipe I found in the late 1980 times in a "friend". At that time I was cooking absolute beginner - okay, some say that has not changed to this day ... However

I am no longer with grannies inherited enamel roaster in the supermarket to a single in the big pot, I have to find matching cabbage. I have been suitable for any size head of cabbage pots. And I am not a sewing thread for wrapping or packing tape anymore, but have kitchen twine. Sewing is not an alternative way to kitchen string - too thin, cut the cabbage into pieces. However, is already packing tape - if you include string understands, no tape. Meanwhile, I speak also to square the circle: the constraints of 1 kg of ground beef in 500 g of cabbage, because mitzuzubringen the husband's request, a small cabbage, and took too literally the same time forgot that he had only been frozen beef kilo ...

thought the recipe is complicated, but the taste justifies the effort. Now and then I improvise. Thyme instead of parsley, dried tomatoes instead of tomato paste ... Mostly I stick to the recipe exactly, however.

Stuffed savoy cabbage with mashed potatoes

Ingredients for 6 servings
20 g dried porcini mushrooms 250 ml lukewarm water

two stale rolls
1 head cabbage (about 1 kg)
2 onions 2 garlic cloves

100 g streaky bacon
4 tablespoons oil 1 bunch parsley
smooth
g 500 Beef
2 tablespoons tomato paste
2 eggs
500 ml vegetable stock
200 ml cream
1 shot of red wine
2 tablespoons cornstarch
2 kg floury potatoes
500 ml milk
3 tablespoons butter
salt and pepper
Cayenne pepper
paprika powder, sweet
grated nutmeg,

Preparation:
the mushrooms in a small bowl, soak in 125 ml lukewarm water. Soak the bread in the remaining 125 ml of water (if the rolls are not old fashioned, but dry, you have to take more water).

Remove from Savoy possibly the outer damaged leaves. Cut the stalk crosswise. Bring a large pot of water to boiling. The pot must be large enough that the whole head of cabbage can be fit and rotated. The cabbage into the boiling water and cook about 8 minutes, turning it occasionally. Remove the can, rinse with cold water, cool and dry on a clean towel. The cooking pot is needed later.

onions and garlic and chop finely. Dice the bacon, too. Wash the parsley and chop finely. 2 tablespoons oil in a pan. Half of the diced bacon fry, then add garlic and onion and sauté until soft. Stir the parsley into the mixture.

Half of the Mushrooms from the water and let drain. The roll express strong.

the mincemeat in a large bowl. Stir in half of the mushrooms, the bread, the bacon-onion mixture, tomato puree and the eggs (by hand or with the dough hook of the hand mixer). The mass well with salt, pepper, cayenne pepper and paprika to taste.

When the cabbage has cooled, carefully unfold the sheets individually from the outside in, in a way that they remain seated on the stump. The cabbage looks like a huge flower. Gently press the leaves always flat, so they stay down. The heart head of the coal remains mostly intact, as too hard.

the minced meat mixture spoon spread from inside to outside between the cabbage leaves, while pressing down as far as possible to drink. Hack Any layer surround by the cabbage leaves are folded up. Then comes the next hack layer is depleted to the ground. The two outer leaf layers does not fill, but only up cover. The stuffed cabbage carefully compress and tie a star shape with string. It can help not hurt, but we can do it by himself.

The remaining 2 tablespoons oil in large pot To heat enter the second half of the bacon and fry this together with the cabbage. Head around briefly fry.

with the vegetable stock and pour a shot of wine. The other half of the mushrooms along with the soaking water to give careful (if soaking water through a fine sieve, if the mushrooms were sandy). The cabbage in a closed pot over medium heat, simmer for about 90 minutes. It Pour broth if required.

The Cook the potatoes in the pan, then peel. Heat the milk gradually to give the potatoes while they crush with a potato masher be. Fold in the butter. The puree with salt and nutmeg to taste and keep warm.

the cabbage from the pan and remove the string. Then the cabbage with a sharp knife, divide into serving pieces.

the gravy with cream loskochen. Cornstarch with water until smooth, and stir with a whisk into the sauce. The sauce with salt and pepper to taste.

the filled cabbage on plates in portions of mashed potatoes and gravy.