Recipe of Quick Sig's Red stuffed Cabbage

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sig's red stuffed cabbage. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Sig's Red stuffed Cabbage is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Sig's Red stuffed Cabbage is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook sig's red stuffed cabbage using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sig's Red stuffed Cabbage:

1. Make ready 8 large red cabbage leafes
2. Prepare 3 tbsp cider vinegar
3. Take 1 clove
4. Get 1 pinch each of salt,pepper and sugar
5. Make ready 200 grams brown cepes (close cup brown mushrooms)
6. Get 650 grams ground (minced )beef or use equivalent of vegetarian mince or marinaded tofu, puree the tofu to a mince like consistency )
7. Make ready 100 grams butter
8. Take 1 egg
9. Take 1 old crusty roll
10. Get 2 tbsp fresh cream
11. Take 1/4 liter beefstock or vegetable stock
12. Get 1 tbsp plain flour
13. Make ready 2 cup good medium sweet red wine

Instructions to make Sig's Red stuffed Cabbage:

1. boil the cabbage leaves in 1ltr of water with the vinegar,clove,salt,pepper and sugar (a good pinch of each)for five minutes.Drain well.
2. slice the mushrooms and gently fry for five minutes in butter.Use a blitzer to almost puree the mushrooms.
3. soak the breadroll and sueeze out water mix with minced vegetarian meat equivalent or meat,egg,cream,salt and pepper and last but not least the mushroom puree, make a dough.Divide mixture equally onto the cabbage leafes,tuck in and wrap little parcels.Heat rest butter in oven proof pan and tightly pack in the parcels. Heat oven to medium heat. Cook the parcels for ten minutes then add the stock and cook for a further 50 minutes.
4. thicken the juices with the flour and red wine,boil and season with salt,pepper and sugar.
5. serve with roast potatoes.

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