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Stuffed green cabbage with baby carrots

Name: Stuffed green cabbage with baby carrots
Ingredients: 600g Baby carrots Ardo; 100g Brunoise Mix Ardo; 400g of minced beef; 8 nice leaves of green cabbage, blanched; 1 tablespoon of Ardo Parsley; 2 slices of smoked ham, cut into small pieces; 2 eggs; 100 mls of meat stock; 50 mls of cream nutmeg; 2 tablespoons of sugar; 40g of butter; 50 mls of water; pepper

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Ingredients for 4 persons:

600g Baby carrots Ardo
100g Brunoise Mix Ardo
400g of minced beef
8 nice leaves of green cabbage, blanched
1 tablespoon of Ardo Parsley
2 slices of smoked ham, cut into small pieces
2 eggs
100 mls of meat stock
50 mls of cream nutmeg
2 tablespoons of sugar
40g of butter
50 mls of water
pepper

Allergens

Celery, Egg, Milk

Preparation

Mix the minced meat with the ham, Brunoise Mix, parsley, eggs and cream. Season with pepper and nutmeg.
Put a blanched cabbage leaf open onto a moist towel, divide the minced meat into 8 equal portions and put a ball of minced meat onto each cabbage leaf. Fold the 4 corners of the cabbage leaf together, close the towel and twist it slightly, then remove the towel.
Arrange the cabbage leaves with the twisted side down in a buttered ovenproof dish.
Add the meatstock and place the dish in a preheated oven at 160°C for 30 minutes. Baste regularly with the stock.
Mix together the sugar, water and butter and gently heat the mixture until the butter has melted. Then, add to this the carrots, season with pepper and salt and let this stew until the cooking fluid has evaporated and the carrots are glazed.
Take the cabbages out of the oven, arrange them on the centre of a plate and pour the gravy over. Arrange the baby carrots around the cabbages.
Tip: this dish can be served with mashed potatoes or croquette potatoes

Stuffed green cabbage with baby carrots

Ingredients for 4 persons:

Allergens

Preparation

Ardo products used in this recipe

Brunoise Mix

Young carrots

Parsley

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