Cabbage Roll

Name: Cabbage Roll - Eufrosina B.
Ingredients: 1 young rabbit of 2.5 kg; 2 cabbages; freshly ground salt and pepper; 2; 3 teaspoons of dried thyme; 100 g sun; dried tomatoes in oil; 3 tomatoes; 1 cup of flour; 2 large onions; a few slices of pickled jalapeno peppers; 200; 250 ml of white wine (I used sweet).

Meat - Cabbage Roll by Eufrosina B. - Recipia

Duck with cabbage and white wine is prepared in a clay pot in the oven after the meat is browned in its own fat. I used the thighs, breast, and wings, keeping the carcass for soup. The white wine, sun-dried tomatoes, and a touch of chili pepper transform the usual flavor of cabbage with duck, giving it a character reminiscent of French cuisine. It is a hearty dish, perfect for a family meal, especially when you have time to let the cabbage cook slowly. Quick Info Preparation Time: exact time not specified; includes cutting the duck, rendering the fat, and preparing the cabbage Cooking Time: approximately 2 hours in the oven, plus browning the meat and sautéing the cabbage Total Time: approximately 2 hours and 45 minutes to 3 hours, depending on how long it takes to prepare the ingredients Servings: exact number not specified; a 2.5 kg duck serves several portions Difficulty: medium Recipe Type: main course, duck dish, cabbage, and wine sauce Ingredients 1 young duck, about 2.5 kg 2 cabbages Salt Freshly ground pepper 2-3 teaspoons dried thyme 100 g sun-dried tomatoes in oil 3 fresh tomatoes 1 cup flour 2 large onions A few slices of pickled jalapeños 200-250 ml sweet white wine Preparation Method 1. Cut the duck and prepare the fat Cut the duck into pieces, separating the thighs, breast, and wings. The carcass can be kept for soup. Remove excess fat from the bird, cut it into pieces, and place it in a heated pan without oil or additional fat. Let the fat render over medium heat. Once the pieces are browned and have released enough fat, remove the cracklings and discard more than half of the liquid fat. Keep only what is necessary for browning the meat and sautéing the vegetables. 2. Season and brown the meat Season the thighs, breast, and wings with salt, freshly ground pepper, and thyme. Dredge each piece in flour, shaking off the excess. Fry the meat in the remaining duck fat in the pan. Turn the pieces so they brown on all sides. At this stage, they do not need to be fully cooked inside, as they will continue to cook in the oven. Once browned, transfer them to a plate. 3. Prepare the cabbage Finely chop the onion and sauté it in the same pan, using the remaining duck fat. Finely slice the cabbage and add it gradually, depending on how much fits in the pan. Pour a little white wine over the cabbage and let it cook for a few minutes until it starts to reduce in volume. The cabbage will be sautéed in several batches. For each batch, use a little cabbage and a little wine, then transfer the sautéed cabbage to the clay pot. Repeat until all the cabbage is sautéed. There is no need to cook it completely on the stovetop; it will continue to soften in the oven. 4. Assemble the dish in the clay pot Place all the sautéed cabbage in the clay pot. Add salt, pepper, and the remaining thyme. Dice the sun-dried tomatoes and fresh tomatoes, then incorporate them into the cabbage. Add a few slices of jalapeños and mix all the ingredients together. Finally, place the browned duck pieces on top. There is no need to mix them into the cabbage; they will cook on top and release their fat and flavor into the pot. 5. Bake in the oven Cover the clay pot with its lid and place it in the cold oven. Set the temperature to 160 degrees Celsius and let it cook for about 2 hours. It is important for the clay pot to go into the cold oven, not a preheated one. After the first hour, carefully remove the pot and skim off some of the fat that has accumulated on the surface, released by the meat during cooking. Repeat this process a few times throughout the baking, until there is no excess fat left. Return the pot to the oven after each removal of fat and continue cooking until the end of the approximately 2 hours. Serve the duck with cabbage hot, with homemade bread and a glass of white wine. Why I make this recipe often The combination can also be prepared with a cut-up duck, not just with a whole bird, and the carcass is not wasted, as it is suitable for soup. Additionally, some fat is removed beforehand and during baking, so the dish remains hearty but doesn’t have to be overly greasy. The cabbage can be prepared in batches, which is helpful when the pan is not large enough. Tips and Variations Tips Use a pan without oil when rendering the duck fat. The bird has enough of its own fat, which serves as the base for browning the meat and sautéing the onions and cabbage. Do not skip removing the excess fat. The duck will release more fat during baking, so it is helpful to check the pot after the first hour and repeat the skimming as needed. Finely slice the cabbage for more even cooking. Sautéing before baking does not need to soften it completely; it is enough for it to reduce in volume and absorb flavor from the onion, wine, and duck fat. If you do not have a large enough pot for all the cabbage, sauté it in several batches as described in the recipe. Substitutions The sweet white wine used in the recipe can be replaced with dry white wine. The dish will have a slightly tangier taste, so keep this in mind when serving. Pickled jalapeños can be substituted with any hot pepper you have on hand. Adjust the amount according to how spicy you want the dish to be. You can also use other herbs that you like; however, in the basic version, thyme is the herb used for the meat and cabbage. Variations The duck can be left whole or cut up and used entirely in the dish. In this version, the thighs, breast, and wings are used, while the carcass is reserved for soup. Sun-dried and fresh tomatoes are added together to the cabbage. If you want a more even distribution, chop them all before starting the assembly and mix them directly with the sautéed cabbage. Serving Ideas Serve the dish hot with homemade bread, which can be used to soak up the sauce formed in the pot. A glass of white wine pairs well with the dish, especially if you use the same type of wine as in cooking. Frequently Asked Questions Can I use the whole duck in this recipe? Yes. The duck can be left whole or cut up and used entirely. The presented version uses the thighs, breast, and wings, while the carcass is used for soup. Why is the clay pot placed in a cold oven? The clay pot is placed in the cold oven so that it heats gradually. The original recipe is cooked this way at 160 degrees Celsius for about 2 hours. Is it necessary to remove the fat during baking? Yes, if a lot of fat accumulates on the surface. After the first hour, skim off the fat released by the meat and repeat a few times until there is no excess on the surface. Can I use dry white wine? Yes, but the final taste will be slightly more tangy than in the version with sweet white wine. How spicy should the dish be? The amount of jalapeños can be adjusted. The recipe uses a few slices of pickled hot pepper without specifying an exact amount. Nutritional Values The estimates below are approximate and depend on how much skin and fat remain on the meat, the amount of fat removed during cooking, and the number of servings. The calculation is roughly for one serving from a dish divided into 6-8 servings, not including the bread served alongside. Calories: approximately 550-750 kcal Protein: approximately 35-50 g Fat: approximately 35-55 g Carbohydrates: approximately 20-30 g Fiber: approximately 5-8 g Cabbage and tomatoes contribute fiber and carbohydrates, while most of the fat comes from the duck and the fat kept for browning. Values may be lower if you remove a larger amount of fat before serving and do not consume the fatty sauce from the pot. Storage and Reheating Store leftovers in a covered container in the refrigerator. Because the recipe contains duck meat and cooked cabbage, it is recommended to consume it within a few days. Reheat portions over low heat or in the oven until heated through. If the clay pot has been kept cold, do not place it directly in a very hot oven; gradual heating is more suitable for this type of pot.

Cabbage Roll

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