No.1 travel guide for Belgium; dedicated to Belgian beer and food culture.

Cabbage parcels with minced meat and blonde Belgian beer


Email  •  Print

cabbage rolls with minced meat © BeerTourism.com

Maybe not the most typical Belgian dish but this is a dish that breathes honest, rural cooking. If you are a creative and active hobby cook you will have no difficulties coming up with your own variation of this recipe.

Don't be shy to experiment with different types of minced meats, seasoning and beer. When it comes to pleasing taste buds, the chef should know best. We also would like to thank our Belgian Beer-fan Rik Van Acker for sending this one in.

Ingredients

  • Savoy cabbage, 1
  • Minced meat (pork/veal), 800 gr
  • Large onion, 1
  • Garlic, 1 clove
  • Curry, 1 tsp
  • Breadcrumbs, 2 tbsp
  • Thyme, 1 tsp
  • Beaten egg, 1
  • Nutmeg, 1 tsp
  • Salt and pepper
  • Chicken stock, 20 cl
  • Leffe Tripple, 20 cl

Preparation

Fry the chopped onion and the garlic until soft, season with thyme, curry, salt and pepper and allow to cool. Place the mince in a large bowl and add the cooked spiced onions, egg and breadcrumbs. Mix together.

Discard the the tougher dark green outer cabbage leaves and remove the large middle veins with a sharp knife. Blanch the leaves for 3 to 4 minutes in salted water, then remove from the water with a slotted spoon and drain.

Place approximately 2 tbsp of mince on a cabbage leaf and roll them into small packages. Fry the packages, seam down, in a large frying pan with a knob of butter and sprinkle over a pinch of nutmeg. Carefully turn the packages to brown evenly. Add the chicken stock and beer, cover and let it simmer for about 15 minutes.

Serve with baked potatoes.


Beer

For this recipe we used Leffe Tripel but any kind of strong pale ale or blond easy drinking beer would suffice. Don't use heavily hopped beers for the preparation of the sauce as the result could end up being too bitter.


Tips & Tricks

Use your own inspiration to season the mince, for example, use some chilli to spice things up or perhaps mix some bacon into it.

For real meat-lovers you can use bacon instead of cabbage to make your packages.

Use a toothpick to make sure your packages don't fall apart while frying.

Smakelijk!/Bon Appetit!


More Recipes with Beer

Beer battered Dover sole strips
Every now and then most of us like having some delicious battered and fried finger food, certainly when combined with a nice beer. Rather than whipping up your regular day-to-day variety, surprise ... [ read more ]
Paling in ‘t Groen
Although some of us get a bit squeamish at the idea of eating eel, this fish isn't only adored by the Japanese. Eel used to be a main staple food in Belgium, and certainly in Flanders. For sustainabi ... [ read more ]
Game paté with Maredsous Bruin
In the autumn and winter game finds its way on to Belgian tables. As an alternative to the tried and trusted pork pâtés, we like this stronger-tasting paté of wild boar with a confiture or jelly, ma ... [ read more ]
Chocolate mousse with a Liefmans sabayon
We Belgians like to think of ourselves as real gourmets. It will come as no surprise that we are also chocoholics with a very sweet tooth. We take our desserts very seriously and always use the ver ... [ read more ]
Thai green lamb curry with Vedett IPA
Thai cuisine is zesty and piquant but delicate and mild at the same time, proof of the art of the judicious use of spices. In this curry, the mild-tasting, tender lamb takes on a hint of spiciness ... [ read more ]

Comments


You must be logged in to leave a comment


SHARE:
 



BLOG

POSTS
Something's brewing at Brasserie des Carrières

BASECLES - You may not have heard of this little village, halfway between Tournai and Mons. Its former quarries are now filled with water where the black marble that adorns Cologne Cathedral was once hewn; ... [ more ]

Brouwerij Huyghe, the Pink Elephant marches on

MELLE - Alain De Laet, CEO and owner of Brouwerij Huyghe, is a firm believer in the power of the Belgian beer brand around the world. The success of the brewery speaks for itself, with Huyghe be... [ more ]

Durobor, a touch of glass

SOIGNIES - Belgians drink their beer from the correct glass. An abbey beer tastes so much better from a traditional chalice, a pils beer from a pils glass... Only in Belgium, will you come across such a wide variety of b... [ more ]

Westmalle, a shining beacon of Trappist beer...

WESTMALLE - Time appears to stand still in a Trappist abbey like Westmalle. However, appearances can be deceptive - even here the latest technologies are quietly creeping in. The abbey has an up-to-date ... [ more ]

St._bernardus_tripel_250

More Beer

Between 1946 and 1992 the Sint-Sixtus Westvleteren abbey beers were brewed by the Sint Bernardus brewery. When the monks of Westvleteren decided to start brewing their beers within... [ more ]

Beer Tourism Newsletter Signup

Enter your name and email address on the right and click "SignUp" to join.

Name:
Email:
TWITTER
    FACEBOOK