Pot au feu with stuffed cabbage rolls
The literal translation of "pot on the fire" refers to the way this old standard was originally cooked, in a huge cast-iron pot directly in the fireplace. Any combination of vegetables and meat can be used, and the French versions are as numerous as there are regions of the country.
INGREDIENTS
2 veal shanks (1.5kg)
2 large carrots (360g),
chopped coarsely
1 medium leek (350g),
chopped coarsely
2 small turnips (300g),
chopped coarsely
6 baby onions (150g)
1 bay leaf
3 cups (750ml) chicken stock
1 litre (4 cups) water
1 small savoy cabbage (1.2kg)
250g pork mince
250g chicken mince
1 egg
1 small brown onion (80g), chopped finely
½ cup (50g) packaged breadcrumbs
METHOD
Place veal, carrot, leek, turnip, whole onions, bay leaf, stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 1½ hours or until veal is tender. Remove veal; when cool enough to handle, remove meat from bones and chop it coarsely.
Remove 12 large leaves from cabbage; cook, uncovered, in batches, in large saucepan of boiling water 3 minutes. Drain leaves on absorbent paper. Finely chop enough of the remaining cabbage to make 1/3 cup; reserve remaining cabbage for another use.
Meanwhile, using hand combine pork, chicken, egg, onion, breadcrumbs and chopped cabbage in large bowl; divide mixture among cabbage leaves. Roll leaves to enclose filling, secure with toothpicks.
Return veal meat to vegetable mixture in pan, add cabbage rolls; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until cabbage rolls are cooked through. Divide cabbage rolls among serving bowls; ladle soup over top.
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