Sig's Red stuffed Cabbage
Sig's Red stuffed Cabbage

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sig's red stuffed cabbage. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Sig's Red stuffed Cabbage is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Sig's Red stuffed Cabbage is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have sig's red stuffed cabbage using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Red stuffed Cabbage:
  1. Prepare 8 large red cabbage leafes
  2. Prepare 3 tbsp cider vinegar
  3. Prepare 1 clove
  4. Make ready 1 pinch each of salt,pepper and sugar
  5. Make ready 200 grams brown cepes (close cup brown mushrooms)
  6. Get 650 grams ground (minced )beef or use equivalent of vegetarian mince or marinaded tofu, puree the tofu to a mince like consistency )
  7. Prepare 100 grams butter
  8. Get 1 egg
  9. Prepare 1 old crusty roll
  10. Get 2 tbsp fresh cream
  11. Make ready 1/4 liter beefstock or vegetable stock
  12. Make ready 1 tbsp plain flour
  13. Prepare 2 cup good medium sweet red wine
Instructions to make Sig's Red stuffed Cabbage:
  1. boil the cabbage leaves in 1ltr of water with the vinegar,clove,salt,pepper and sugar (a good pinch of each)for five minutes.Drain well.
  2. slice the mushrooms and gently fry for five minutes in butter.Use a blitzer to almost puree the mushrooms.
  3. soak the breadroll and sueeze out water mix with minced vegetarian meat equivalent or meat,egg,cream,salt and pepper and last but not least the mushroom puree, make a dough.Divide mixture equally onto the cabbage leafes,tuck in and wrap little parcels.Heat rest butter in oven proof pan and tightly pack in the parcels. Heat oven to medium heat. Cook the parcels for ten minutes then add the stock and cook for a further 50 minutes.
  4. thicken the juices with the flour and red wine,boil and season with salt,pepper and sugar.
  5. serve with roast potatoes.

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