Savoy Cabbage | At Down Under | Viviane Perenyi

Commonly found in winter time, dressed in deep purple or nice shades of green with beautiful textured leaves, here’s the cabbage.

From my childhood, I remember cabbage slowly cooked in my mother’s potée de chou or finely sliced in her spicy achard de légumes.
But for today it’s a Hungarian inspired dish I share with you.

Hungarian Cabbage Rolls | At Down Under | Viviane Perenyi

Half way between a töltött káposzta -stuffed cabbage- and a pörkölt these cabbage rolls are a personal interpretation.
I used fresh savoy cabbage leaves instead of the traditional pickled ones and simmered the filled rolls in an onion rich and paprika flavored sauce.
These little parcels are perfect comfort food on a chilly winter night.

Hungarian Cabbage Rolls | At Down Under | Viviane Perenyi

Cabbage Rolls
Makes 6

385g pork mince
100g cooked rice
6 cabbage leaves
salt, pepper
Good pinch of paprika powder
Fresh thyme and rosemary finely chopped
1 garlic clove, mashed

1 big onion, finely chopped
1 heaped tsp good quality paprika powder
250ml stock
Olive oil

In a large bowl mix together mince meat, rice, garlic, chopped herbs, paprika and season liberally with salt and pepper.
With a sharp knife cut horizontally to thin the thick part of the central vein of each cabbage leaf. In a large saucepan filled with boiling water, blanch one by one cabbage leaf for a minute or two and drain well. Fill each leaf with two teaspoons of meat mince, placing the filing on the base of the leaf where the vein is large. Roll the leaf on itself and fold the sides towards the centre before closing the roll.
In a large saucepan, under slow-medium heat, pour olive oil to cover generously all the bottom of the pan (half cm of oil). Slowly cook onion, stirring from time to time, until the onion is soft. This may take up to 10 minutes. You want to release the juice from the onion and get them very soft. Remove the pan from the heat and add paprika and stir. Place cabbage rolls in the pan. Make sure each roll sits with the opening part facing down, touching the bottom of the pan to secure each roll while cooking. Pour the stock, season with salt and pepper, gently stir and cover. Simmer under slow-medium heat for about an hour, until the sauce has thicken. Adjust seasoning and serve hot.

Cabbage | At Down Under | Viviane Perenyi

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Coup de projecteur aujourd’hui sur le chou, que l’on trouve communément sur les étals pendant l’hiver, habillé de rouge ou de belles nuances de vert, avec des feuilles joliment texturées.

De mon enfance, je me rapelle le chou cuit longuement en potée de chou ou finement débité dans l’achard de légumes épicé que préparait ma mère.
Mais pour aujourd’hui, c’est un plat d’inpiration Hongroise que je partage avec vous.

A mi chemin entre un töltött káposzta -chou farci- et un pörkölt ces rouleaux de chou farci sont un interprétation personnelle.
J’ai utilisé les feuilles d’un chou de Milan au lieu du chou à la saumure et j’ai laissé mijoté le tout dans une sauce riche en oignon et relevé au paprika.
Ces petits rouleaux de chou farcis sont parfaitement réconfortants par une nuit froide d’hiver.