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

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, superb cabbage rolls simmered in consommé. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Superb Cabbage Rolls Simmered in Consommé is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Superb Cabbage Rolls Simmered in Consommé is something which I’ve loved my whole life.

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.

To begin with this recipe, we have to prepare a few components. You can have superb cabbage rolls simmered in consommé using 17 ingredients and 17 steps. Here is how you cook that.

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

As a consommé simmers, the meat and eggs coagulate, forming a. Simmer the cabbage rolls on low heat until meat is cooked. Luckily we only ate half of it, because when I had the rest later on - it was amazing! So basically just let it sit.or have it simmer for longer on a lower heat.

Steps 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.

Since a consommé is a filtered soup, the flavor depends entirely on the broth or stock that you begin with. Some of the most common varieties are Consommé is a completely transparent liquid, and it's usually presented in a way that shows this aspect off—being served either on its own or with minimal. Consommé is one of those cheffy dishes that is hard to get right, but is so simple and beautiful: this version features a broth with intense lobster flavour served with lobster tail and claw. Learning how to make a consomme is often the first thing a junior chef learns. Find out how it is done on Great British Chefs.

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