Stuffed Cabbage with Brown Sauce
- Savoy cabbage
- Leftover roast beef, rare
- 2 cups brown sauce
- 2 Tbsps vinegar
- Carrots, sliced
- Onion, sliced
- For the brown sauce:
- 2 Tbsps butter
- 2 Tbsps flour
- 1 cup brown stock
- 1/4 tsp salt
- 1/8 tsp pepper
- Small slice of onion
Wash the cabbage. Put in boiling water for 5 minutes to allow the leaves to open. Chop and season the leftover roast beef. Put the meat between the leaves of the cabbage. Tie the cabbage to retain the shape.
For the sauce, melt the butter and put in the onion. When slightly browned, add the flour. Cook together until a little darker in color. Pour in the stock gradually, beating and stirring constantly until the sauce thickens. Let boil for 1 minute and strain.
Add vinegar and a few slices of carrot and onion.
A few drops of kitchen bouquet will darken sauces and gravies when the butter and flour have not been sufficiently browned at first.
Put the cabbage in the sauce. Cook very slowly for about 3 hours. Baste occasionally.
For the sauce, melt the butter and put in the onion. When slightly browned, add the flour. Cook together until a little darker in color. Pour in the stock gradually, beating and stirring constantly until the sauce thickens. Let boil for 1 minute and strain.
Add vinegar and a few slices of carrot and onion.
A few drops of kitchen bouquet will darken sauces and gravies when the butter and flour have not been sufficiently browned at first.
Put the cabbage in the sauce. Cook very slowly for about 3 hours. Baste occasionally.
Submitted by Feb 14, 2010
15 min 30 min 45 min
15 min 30 min 45 min