Cookwares

• Hob

Method

1. 1Step : Start by separating the cabbage leaves without tearing them. The first layer of leaves, the largest ones on the outside, are not used.
   
2. 2Step : Take 18 leaves (3 per stuffed cabbage roll). Remove the central rib along 2/3 of its length. The leaf should remain mostly whole. Set aside the heart of the cabbage.
   
3. 3Step : Bring a large amount of salted water to a boil. Plunge the leaves into the boiling water (4-5 leaves at a time) and let them blanch for 5 min.
   
4. 4Step : Plunge the leaves into a large bowl of very cold water. Then drain them. Set aside
   
5. 5Step : Finely chop the onion and garlic cloves
   
6. 6Step : Prepare the stuffing by mixing the sausage meat, chopped onion and garlic, parsley, salt, and pepper
   
7. 7Step : shape into 6 equally-sized balls
   
8. 8Step : Arrange your cabbage leaves into 6 piles.
   
9. 9Step : Add a ball of stuffing onto each pile
   
10. 10Step : Fold the cabbage leaves around the stuffing. Squeeze well to remove any remaining excess water and form a tight ball.
    
11. 11Step : Tie each ball with kitchen twine
    
12. 12Step : Thinly slice the heart of the cabbage and the shallot
    
13. 13Step : In a large Dutch oven, melt the butter and sauté the shallot
    
14. 14Step : Arrange the stuffed cabbage parcels and brown them for 2-3 min on both sides
    
15. 15Step : Add the sliced cabbage heart and sauté for 5 min over medium heat
    
16. 16Step : Add the broth. Season with salt, pepper, and a pinch of nutmeg. Cover and let simmer for 45 min..
    
17. 17Step : After 45 min, add the potatoes, peeled and halved lengthwise. Continue cooking for another 45 min
    
18. 18Step : Once your potatoes are cooked, take a small ladle of the broth and dissolve the cornstarch in it. Pour back into the Dutch oven and boil for one minute Add the cream. Mix well
    
19. 19Step : And there you go, all that's left is to serve and enjoy