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.
More Recipes with Beer
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 ]
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 ]
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 ]
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 ]
You must be logged in to leave a comment
BRUSSELS/MONS - We’ve made our way down to the historic city of Mons (Bergen) for the eighth edition of the international Brussels Beer Challenge. A 90-strong jury is busy tasting; there are four morning sessions in a ro... [ more ]
BRUGES - This city draws you back in time to the heydays of the Burgundian era. After years of renovation works the Gruuthusemuseum has re-opened its doors. This former city palace is the showca... [ more ]
ANTWERP - Brewers from 59 different countries flocked to attend the Brewers of Europe Forum 2019 in the prestigious Queen Elizabeth Hall, right next to the renowned Antwerp Central Station building. ... [ more ]
ERTVELDE - To track down a brewer within his own domain is a high-ranking form of sports, or that’s the impression I get. After a bit of practice I spot Jef Versele, CEO of the Van Steenberge brewery, well hidden amongst... [ more ]
MECHELEN - The historic city of Mechelen, halfway between Brussels and Antwerp, is truly a hidden gem. The presence of the Dukes of Burgundy, who ruled here in the late middle ages, still permeates the ancient city centr... [ more ]
In 2010 Antwerp brewery De Koninck launched its first real tripel, De Koninck Tripel d’Anvers. It is a high fermentation beer that gives a wonderfully golden blond to light amber c... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.