I really enjoyed this, but I don't mind veg only meals. I used an artisinal Oka from Quebec, a Canadian Brie and French Emmenthal on top. It also was good leftover for lunch.
When I saw this done on TV, the host's cabbage turned brown. It wasn't that pretty. But mine was a lovely green. Perhaps the big diff was that my springform pan was nonstick while his ws not.
Stuffed Cabbage with Three Cheeses
Ricardo l'Arrivee
10 x leaves from a Savoie cabbage
1 1/2 cups (375 ml) leek, finely sliced
2 tbsp (30 ml) softened butter
1/4 cup (60 ml) white wine
1/4 lb. (115 g) Riopelle cheese or other triple cream Brie, without rind
1/4 lb. (115 g) Oka cheese, Iberville or other washed rind cheese, without rind and cut in cubes
6 x Russet potatoes peeled and cut with a mandolin in 1/8 in. (3mm) thick slices
3 cups (750 ml) milk
1 x sprig fresh thyme
1 x whole garlic clove
The top part of a small butternut squash, peeled and sliced with a mandolin
1/4 lb. (115 g) Gré des Champs cheese or other firm cheese, without rind and grated
Salt and pepper
In a large saucepan of salted boiling water, blanch the cabbage leaves for about 4 minutes or until tender. Drain under cold water and set aside.
. In a skillet, cook the leeks in 2 tbsp (30 ml) of butter until tender.
. Add the wine and let reduce until almost dry.
. Add salt and pepper. Add the Brie and the washed rind cheese.
. Stir until the cheese has melted. Adjust the seasoning. Set aside.
. In the same skillet, put the potatoes, milk, thyme and garlic. Add salt and pepper.
. Bring to boil & simmer on medium heat for about 5 minutes or until the potatoes are al dente.
. Stir a few times so that the milk doesn't stick. Remove the thyme and garlic clove.
. Drain the potatoes and return the milk to the skillet. Add the squash and again bring to a boil.
. Simmer over medium heat or until the squash is al dente. Drain and set aside.
Position the oven rack in the center of the oven. Preheat the oven to 375 °F (190 °C).
. Line the bottom of a 9 in. (23 cm) spring /hinged mold with parchment paper.
. Put 1 large cabbage leaf in the bottom of the mold. Line the sides of the mold with 6 leaves letting them stick out. Put another leaf in the bottom. Add 2/3 of the potatoes.
. Sprinkle with salt and pepper. Press lightly and spread the mixture of leek and cheese.
. Add the rest of the potatoes, the cheese and squash.
. Put a cabbage leaf on top. Fold the leaves toward the center and put a final cabbage leaf.
. Wrap the mold in two sheets of aluminium foil. Put the mould on a cookie sheet.
. Bake in the oven 1 hour and 30 minutes. Remove from the oven. Put a plate on top. Let stand for 15 minutes.
. Remove the mold and serve with a green salad.
Note: Add extra milk to cook the squash if needed. (definitely needs more milk)
When I saw this done on TV, the host's cabbage turned brown. It wasn't that pretty. But mine was a lovely green. Perhaps the big diff was that my springform pan was nonstick while his ws not.
Stuffed Cabbage with Three Cheeses
Ricardo l'Arrivee
10 x leaves from a Savoie cabbage
1 1/2 cups (375 ml) leek, finely sliced
2 tbsp (30 ml) softened butter
1/4 cup (60 ml) white wine
1/4 lb. (115 g) Riopelle cheese or other triple cream Brie, without rind
1/4 lb. (115 g) Oka cheese, Iberville or other washed rind cheese, without rind and cut in cubes
6 x Russet potatoes peeled and cut with a mandolin in 1/8 in. (3mm) thick slices
3 cups (750 ml) milk
1 x sprig fresh thyme
1 x whole garlic clove
The top part of a small butternut squash, peeled and sliced with a mandolin
1/4 lb. (115 g) Gré des Champs cheese or other firm cheese, without rind and grated
Salt and pepper
In a large saucepan of salted boiling water, blanch the cabbage leaves for about 4 minutes or until tender. Drain under cold water and set aside.
. In a skillet, cook the leeks in 2 tbsp (30 ml) of butter until tender.
. Add the wine and let reduce until almost dry.
. Add salt and pepper. Add the Brie and the washed rind cheese.
. Stir until the cheese has melted. Adjust the seasoning. Set aside.
. In the same skillet, put the potatoes, milk, thyme and garlic. Add salt and pepper.
. Bring to boil & simmer on medium heat for about 5 minutes or until the potatoes are al dente.
. Stir a few times so that the milk doesn't stick. Remove the thyme and garlic clove.
. Drain the potatoes and return the milk to the skillet. Add the squash and again bring to a boil.
. Simmer over medium heat or until the squash is al dente. Drain and set aside.
Position the oven rack in the center of the oven. Preheat the oven to 375 °F (190 °C).
. Line the bottom of a 9 in. (23 cm) spring /hinged mold with parchment paper.
. Put 1 large cabbage leaf in the bottom of the mold. Line the sides of the mold with 6 leaves letting them stick out. Put another leaf in the bottom. Add 2/3 of the potatoes.
. Sprinkle with salt and pepper. Press lightly and spread the mixture of leek and cheese.
. Add the rest of the potatoes, the cheese and squash.
. Put a cabbage leaf on top. Fold the leaves toward the center and put a final cabbage leaf.
. Wrap the mold in two sheets of aluminium foil. Put the mould on a cookie sheet.
. Bake in the oven 1 hour and 30 minutes. Remove from the oven. Put a plate on top. Let stand for 15 minutes.
. Remove the mold and serve with a green salad.
Note: Add extra milk to cook the squash if needed. (definitely needs more milk)