Cabbage parcels with minced meat and blonde Belgian beer
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.
- 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
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.
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.
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