Description of this recipe
This recipe presents a delightful and comforting dish, Simmered Layered Cabbage and Mince, that combines the humble cabbage with savory pork mince in a unique and visually appealing layered dome. The slow simmering process infuses the cabbage with the rich flavors of the meat and broth, creating a tender and satisfying meal. This dish offers a balanced combination of textures and tastes, making it a perfect choice for a hearty family dinner or a special occasion. It’s a wonderful way to elevate simple ingredients into something truly extraordinary.
Why you will love this recipe
You’ll absolutely fall in love with this Simmered Layered Cabbage and Mince for its incredible depth of flavor and satisfying heartiness. The tender cabbage leaves, layered with seasoned pork mince, create a symphony of textures that melt in your mouth. The rich broth, infused with tomato paste and spices, adds a comforting warmth that’s perfect for cooler evenings. It’s a one-pot wonder that’s surprisingly easy to make, and the stunning presentation of the layered dome will impress your family and guests. This recipe is not only delicious but also offers a creative way to enjoy cabbage, transforming it into a dish that even cabbage skeptics will adore. It’s a guaranteed crowd-pleaser that will become a staple in your recipe collection. The combination of readily available ingredients and straightforward cooking method makes it an accessible and enjoyable culinary adventure for cooks of all skill levels.
Ingredients:
- 5 large cabbage leaves (preferably green or Savoy cabbage)
- Filling:
- 1 medium onion (about 150g/5.3oz, very finely chopped)
- ½ tbsp oil (vegetable or olive oil)
- ½ tbsp butter
- 400g/0.9lb pork mince (ground pork, preferably with some fat content for added flavor)
- 1 egg
- ⅓ cup panko bread crumbs (Japanese bread crumbs, for a light and airy texture)
- 40ml/1.4fl oz milk (any type of milk will work)
- ⅔ tsp salt
- Pepper (to taste)
- Broth:
- 300ml/10.1fl oz chicken stock (salt reduced)
- 50ml/1.7fl oz water
- 2 tbsp tomato paste
- ½ tsp salt
Preparation:
Step 1: Prepare Cabbage
Begin by carefully removing the large cabbage leaves from the head of cabbage. To make them more pliable and easier to work with, shave off the thick stems from the back of each leaf. Finely chop these stems and set them aside, as they will be incorporated into the filling for added flavor and texture. Bring a large pot of water to a rolling boil. Gently blanch the cabbage leaves in the boiling water for about a minute or so, just until they begin to soften and lose their crispness. This step is crucial for making the leaves more manageable when layering. Once blanched, immediately drain the cabbage leaves and transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant green color. Allow them to cool completely before proceeding to the next step.
Step 2: Make Filling
In a medium-sized bowl, combine the panko bread crumbs and milk. Allow the mixture to sit for a few minutes, allowing the panko to absorb the milk and soften. This will help to create a more cohesive and flavorful filling. While the panko is soaking, heat the oil and butter in a frying pan over medium heat. Add the finely chopped onion to the pan and sauté for 3-4 minutes, or until the onion becomes translucent and starts to develop a slight golden-brown color around the edges. This step is essential for caramelizing the onion and releasing its natural sweetness, which will enhance the overall flavor of the filling. Remove the pan from the heat and allow the sautéed onion to cool slightly.
Step 3: Combine Filling Ingredients
In the bowl with the softened panko and milk, add the pork mince, egg, salt, pepper, sautéed onion, and the reserved chopped cabbage stems. Use your hands or a spoon to thoroughly mix all the ingredients together until well combined and the mixture becomes sticky. This sticky consistency is important for holding the filling together and preventing it from falling apart during cooking. Once the filling is well mixed, divide it into 4 equal portions. This will ensure that each layer of the cabbage dome has the same amount of filling, resulting in a balanced and flavorful dish.
Step 4: Make Layered Cabbage Dome
Find a deep, round bowl that is approximately 20cm/8 inches in diameter. This bowl will serve as the mold for creating the layered cabbage dome. Line the bottom of the bowl with one of the blanched cabbage leaves, ensuring that it covers the entire base and extends up the sides of the bowl. Spread one portion of the filling evenly over the cabbage leaf, making sure it is distributed up to about 5-6cm from the top edge of the leaf. This will allow for the cabbage leaves to be folded over the filling later. Place another cabbage leaf on top of the filling, rotating the direction of the stem by 90 degrees from the cabbage leaf below it. This ensures that the layers are evenly distributed and prevents any gaps from forming. Spread another portion of the filling over the second cabbage leaf. Repeat this layering process with the remaining cabbage leaves and filling, finishing with a cabbage leaf on top.
Step 5: Cook
Carefully turn the bowl upside down and transfer the layered cabbage dome onto your palm. Gently place the cabbage dome into a pot with the round side up. If the edges of the cabbage at the bottom stick out, use a spatula to carefully push them underneath, ensuring that the dome is neatly shaped. In a jar, mix together the water, salt, and tomato paste. Stir well to dissolve the tomato paste completely. Add this mixture, along with the chicken stock, to the pot with the cabbage dome. The liquid should come up about halfway up the sides of the dome. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low to medium. Place a drop lid on the pot and cook for 45 minutes with the lid on. This slow simmering process will allow the cabbage to become tender and the flavors to meld together beautifully. During cooking, use a spatula to gently move the cabbage dome from time to time to prevent it from sticking to the bottom of the pot. After 45 minutes, turn off the heat and allow the cabbage dome to rest in the pot for a few minutes before serving.
COOKING Rating:
Medium
Serving Suggestions:
Serve the Simmered Layered Cabbage and Mince hot, straight from the pot. Carefully slide a spatula underneath the cabbage dome, tilt the pot, and transfer the cabbage dome to a large serving plate, rounded side up. Pour some of the flavorful broth over the dome, and serve the rest in a jug on the side for guests to add as desired. Cut the Simmered Layered Cabbage and Mince into quarters (or more, depending on the serving size). Transfer each portion to an individual plate and drizzle with additional broth. This dish pairs well with a variety of side dishes, such as mashed potatoes, crusty bread, or a simple green salad.
Tips:
- For a richer flavor, use bone broth instead of chicken stock.
- Add a pinch of red pepper flakes to the filling for a subtle kick of heat.
- If you don’t have panko bread crumbs, you can use regular bread crumbs, but the texture will be slightly different.
- Make sure to use a pot that is large enough to accommodate the cabbage dome without overcrowding it.
- If the broth reduces too much during cooking, add a little more water to the pot.
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
1 hour 15 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients used.)
Calories: Approximately 350-400 per serving
Protein: 25-30g per serving
Sodium: 500-600mg per serving
Conclusion
The Simmered Layered Cabbage and Mince is a testament to the transformative power of simple ingredients and patient cooking. This recipe elevates the humble cabbage into a comforting and visually stunning dish that is sure to impress. The slow simmering process allows the flavors to meld together beautifully, creating a symphony of tastes and textures that will tantalize your taste buds. Whether you’re looking for a hearty family meal or a unique dish to share with friends, this recipe is a guaranteed crowd-pleaser. So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure. You won’t be disappointed!
Questions and Answers about this recipe
Q1: Can I use a different type of mince in this recipe?
A: Absolutely! While this recipe calls for pork mince, you can easily substitute it with other types of mince, such as beef, lamb, or even turkey mince. Just keep in mind that the flavor profile will change slightly depending on the type of mince you use. For example, beef mince will result in a richer, more robust flavor, while turkey mince will be lighter and leaner.
Q2: What if I don’t have a deep round bowl to make the cabbage dome?
A: Don’t worry if you don’t have a deep round bowl! You can use any oven-safe bowl or even a Dutch oven to create the layered cabbage dome. Just make sure that the bowl is deep enough to accommodate the layers of cabbage and filling. If you’re using a Dutch oven, you can skip the step of transferring the cabbage dome from the bowl to the pot and simply assemble it directly in the Dutch oven.
Q3: Can I make this recipe ahead of time?
A: Yes, you can definitely make this recipe ahead of time! In fact, the flavors often meld together even more beautifully when the dish is allowed to sit for a day or two. Simply prepare the layered cabbage dome as instructed, then store it in the refrigerator until you’re ready to cook it. When you’re ready to cook, add the broth and simmer as directed.
Q4: Is it possible to freeze the Simmered Layered Cabbage and Mince?
A: While it is possible to freeze this dish, the texture of the cabbage may change slightly after thawing. If you do choose to freeze it, allow the dish to cool completely before transferring it to a freezer-safe container. When you’re ready to eat it, thaw it overnight in the refrigerator, then reheat it gently on the stovetop or in the oven.
Q5: Can I add other vegetables to the filling?
A: Absolutely! Feel free to get creative and add other vegetables to the filling, such as grated carrots, zucchini, or bell peppers. Just make sure to chop the vegetables finely so that they cook evenly. You can also add some chopped herbs, such as parsley, dill, or thyme, to enhance the flavor of the filling.
