Superb Cabbage Rolls Simmered in Consommé
Superb Cabbage Rolls Simmered in Consommé

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, superb cabbage rolls simmered in consommé. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Beef or veal consommé is made from brown stock and has a rich, amber color produced by roasting the bones to make the stock, and also through adding Chicken consommé, perhaps the most popular variety, is made from chicken stock and is a pale yellow color. These stuffed cabbage leaves are filled with ground beef, pork, rice, and onion; layered in sauerkraut; and simmered on the stovetop until done. Cabbage, ground beef, spaghetti sauce, and rice are simmered in the slow cooker in this hassle-free version of stuffed cabbage rolls.

Superb Cabbage Rolls Simmered in Consommé is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Superb Cabbage Rolls Simmered in Consommé is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have superb cabbage rolls simmered in consommé using 17 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Superb Cabbage Rolls Simmered in Consommé:
  1. Make ready 10 leaves Cabbage
  2. Make ready 4 Bay leaf
  3. Prepare 10 Hard-boiled quail eggs
  4. Make ready 1 Kampyo
  5. Prepare 10 slice Bacon
  6. Get 2 Soup stock cubes
  7. Take 5 small onions
  8. Make ready 5 clusters Broccoli
  9. Get Filling
  10. Get 500 grams Ground pork
  11. Make ready 1 dash Pepper
  12. Get 1/2 tsp Nutmeg
  13. Prepare 1/2 tsp Salt
  14. Prepare 1 Egg
  15. Prepare 3 tbsp Panko
  16. Make ready 1 Onion (finely chopped)
  17. Make ready 1 Vegetable oil

With consommé, you start with a stock, turn it into a broth by adding a raft, which then becomes a stock again once it's strained, and will then. Here's what you need: cabbage, ground pork, ground beef, onion, egg, salt, pepper, mozzarella cheese, oil, water, powdered consommé, butter, canned diced tomato, salt, pepper, grated parmesan cheese, fresh parsley. Prepare vegetable soups and other clear soups. Probably a little too bland to eat as is.

Instructions to make Superb Cabbage Rolls Simmered in Consommé:
  1. Boil the quail eggs. Put a small amount of water in a pan and add the quail eggs. Boil over high heat while rolling the eggs around with cooking chopsticks for 3 minutes, then leave then alone for 3 minutes.
  2. Peel the tiny onions and remove the cores with a small knife. Microwave for 3 minutes.
  3. Peel the leaves off the cabbage carefully, and quickly blanch them in boiling water. They're easier to handle if you leave the cores on.
  4. Cool the cabbage leaves by dipping them in cold water, and shave off the hard cores. The removed cores will be used later so don't discard.
  5. The cabbage leaves are now ready to go!
  6. Chop up the onion. Aim for about 5 mm cubes.
  7. Put all the filling ingredients in a bowl and mix together well. Knead it until it becomes sticky.
  8. Rinse the kampyo quickly, and rub with plenty of salt. Boil in plenty of hot water for 4 minutes, rinse in cold water, and squeeze out.
  9. Spread the Step 8 meat mixture in a shallow tray, and divide into 10 portions.
  10. Oil your hands with vegetable oil and form the filling. Wrap the filling around the quail eggs and form into oval balls.
  11. Once the filling has been shaped, line them up in a shallow tray and have them ready to be wrapped.
  12. Wrap the filling. Spread out a cabbage leaf and wrap neatly and tightly.
  13. Wrap the cabbage rolls in bacon slices, and then tie them up with kampyo.
  14. Line the bottom of the pan with the removed cabbage core parts, and place the cabbage rolls and small onions on top. Add water to cover and the broken up soup stock cubes. Bring to a boil over medium heat.
  15. Add the bay leaf. When it comes to a boil, skim off the scum, turn the heat down to low and simmer slowly, for about 30 minutes. Add the broccoli 3 minutes before the end of the cooking time.
  16. Taste the soup, and add salt and pepper if necessary. Serve on a plate with tiny onions and broccoli, and some of the soup ladled over.
  17. Here is how a roll looks cut in the middle.

In cooking, a consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable. Carefully strain broth mixture through a cloth for the consommé. For the dumplings, coarsely grate rolls to breadcrumbs. Melt butter, mix with eggs using an Arrange dumplings and lentils in soup plates, pour in hot consommé and sprinkle with chives to.

So that’s going to wrap this up with this exceptional food superb cabbage rolls simmered in consommé recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!