French Country Cabbage Stew

To make a good dish is not as difficult as everyone imagines. Just prepare the ingredients and tableware, control the heat, and then follow the steps for French country stewed cabbage below. I believe you can do it.

1.12 It is best to tie up beef shank and veal elbow so that the stewed meat looks good and is chewy.

2.21 Mix the ground beef and pork, add a little chopped parsley and pepper, do not add salt, mix well

3.1 This kind of cabbage is the most suitable for stewing. It tastes crisp and refreshing when slightly blanched. It is sweet and not overcooked. It is very good.

4.2 Wash the meat, blanch to remove the blood, and then wash again with warm water. Find a large pot, put the meat in the pot, cut the celery and leek into sections, tie them up, wrap the bay leaves and thyme with the leek and tie them tightly, put all in the pot, add the chicken broth, and add a little water to cover all the ingredients. After boiling over high heat, turn to low heat and simmer for two to three hours.

5. Find a large pot that can hold the whole cabbage, add half a pot of water, and bring to a boil over high heat. Meanwhile, remove old cabbage leaves, rinse and drain. After the water boils, add a little salad oil and put the whole cabbage into the pot to cook. It is best if the water covers the cabbage. After cooking for 15 minutes, immediately cool in cold water.

6. Cut the side dishes into large pieces. Cut one leek into 4-5 inch long pieces. Cut another leek into two halves. Add water and some salad oil to the pot. When the water boils, blanch the side dishes in the water and rinse with cold water.

7. Use a knife to cut a few times along the stalk of the cabbage to separate the leaves from the stalk.

8. After the meat has been stewed for three hours, add the previously blanched side dishes to the pot and continue stewing over low heat for another hour.

9. Add appropriate amount of salt to the meat filling, take a cabbage leaf, put a little meat filling on the stem, and roll it up

10. Fold the extra leaves on both sides towards the middle at the same time, and finally roll it up. After rolling it up, tie it with long leek leaves.

11. This is the finished stuffed cabbage. Usually one to two rolls are enough for each person.

12. After all the dishes are cooked, scoop out a little soup from the stew pot before serving, cook the stuffed cabbage, and then add other stewed dishes and serve.

Many housewives worry about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned French country stewed cabbage on the table!