ー Ingredients ー
＜Stuffing＞
Ground venison 500g
Ground beef 50g
Minced onion 1/2 pc
Breadcrumbs 15g
Milk 50g
Whole egg 1/2 pc
Salt 6g
Cabbage 4 leaves
Tomatoes 2 pcs
Fonds Blanc de Volaille 200g
Glace de Viande 30g
Extra virgin olive oil
ー Instructions ー
① Blanch the cabbage in salted boiling water until soft, then cool. Remove the hard core to make it easier to roll.
② Put all the stuffing ingredients in a bowl and mix well until sticky.
③ Line a cocotte or ring mold with cabbage, smooth side out, and shape the stuffing from step ② to enclose it.
④ Place tomatoes, Fonds Blanc de Volaille, and the stuffing from step ③ into a pot, and simmer over low heat for 8-10 minutes. Once cooked through, transfer to a serving dish.
⑤ Finish by drizzling with Glace de Viande and extra virgin olive oil.
