Pine Nut Stuffed Cabbage Leaves
|Onions||3 1⁄2 Ounce|
|Veal||1⁄2 Pound, cut in small pieces|
|Golden raisins||2 Tablespoon (Sultanas)|
|Pine kernels||3 Tablespoon|
|White wine||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs) (Creme Fraiche)|
Pour 1 cup (250 ml/8 fl oz) hot water into the lower compartment of a microwave steamer.
Put the cabbage leaves into the upper compartment.
Cover and microwave on HIGH for 6 minutes.
Run the cabbage leaves under cold water and then spread out on a clean cloth.
Puree the onions coarsely in a food processor.
Add the veal and puree again.
Transfer the mixture to a bowl.
Rinse the golden raisins (sultanas).
Break the egg into a bowl and whisk with a fork.
Add the egg, golden raisins (sultanas), breadcrumbs and pine kernels to the veal and onion mixture.
Season with salt and pepper and knead, as for pastry or dough.
Divide the stuffing between the 8 cabbage leaves.
Roll up into small parcels, making sure the stuffing is well enclosed.
Put the parcels in a circle in a round dish.
Add the white wine.
Cover and microwave on HIGH for 10 minutes.
When the cabbage parcels are cooked, remove with a slotted spatula and arrange .
Pour the cooking liquid into a bowl and stir in the sour cream (creme fraiche) and mustard.
Cook for 1 minute on HIGH, pour over the stuffed cabbage