Cabbage rolls
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Cabbage sticks are a crunchier form of cabbage box. A creamy sauce made from soup stock rises to the top of the bank. Not much vegetarian food can get better than this.
Ingredients for six
500g white or early cabbage 5 dl meat stock 1 onion 1 dl porridge rice0,5 dl red wine vinegar 2 tsp salt 3 tbsp soy
Pyörykk&aumk&aum;in the dough
2 dl breadcrumbs 2 eggs 1/2 dl syrup 1 tsp black pepper 1 tsp meiram 1 tsp thyme
Cream sauce
2 dl cabbage juice 2 dl cream 1 tbsp butter 1 handful cranberries or lingonberries
Slice the cabbage very thinly. Mandolin is a good help. Same for onions. In a large saucepan, pour the red wine vinegar, stock, soy and bring to the boil. Add rice, cabbage and onion. Season with salt and simmer gently under a lid for 30 minutes until tender.
When the cabbage is soft, strain out the stock. Stir the dough ingredients into the cabbage mixture. Cook in the same pan, then whisk. Allow the breadcrumbs to swell for 10 minutes and then shape the dough into small pieces. Put the pyöryk&aum;t in a baking tray. Spoon a couple of tablespoons of cabbage juice into the bottom of the pan.
Bake the cabbage rolls in a 175C oven for 30 minutes. Brush the bottom with the stock and bake in a 200C oven for another half hour.
Make the sauce in the meantime; pour 2 tbsp of the cabbage stock into the pan and cook until there is about 0.5 tbsp of jelly. Stir in the cream and bring to the boil. Stir the butter into the sauce to give it a nice sheen.
When the cabbage rolls are nicely browned, remove them to a serving dish and pour the cream sauce over them. Garnish with cranberries.
