Cabbage rolls with olive oil from the Vallée des Baux-de-Provence – matured olives PDO
Ingredients
For
6
personnes
- 1 large green cabbage (1.5 kg) or 1 white cabbage
- 3 to 4 slices of stale bread
- 20 cl of milk
- 1 onion
- 200 g minced beef
- 150 g minced veal
- 250 g of sausage meat
- 1 teaspoon of strong mustard
- 1 egg
- 50 cl of fat-free beef stock
- 4 tablespoons of olive oil from the Baux-de-Provence Valley – ripened olives PDO
- Salt and freshly ground black pepper
Tip
Add a handful of pitted Nyons black olives (PDO) to the stuffing. Cabbage rolls are a dish with a wintry feel; meat, cabbage and traditional-style olive oil come together to create a comforting meal. The traditional-style olive oil from the Vallée des Baux-de-Provence – made from matured PDO olives – will bring its aromas of candied olive, black olive, olive paste, cocoa, mushrooms, cooked artichokes, truffles and sourdough bread, which will blend beautifully with the flavours of the cabbage and meat (you could also use an PDO olive oil from Aix-en-Provence – matured olives or Provence – matured olives, whose woody body will pair perfectly with this dish).
Instructions
- For this recipe for cabbage rolls, start by bringing a large saucepan – big enough to hold the whole cabbage – of water to the boil. Add salt to the water. Wash the cabbage and hollow out the centre by cutting the core into a cone shape with a large, sharp knife. Submerge the whole cabbage in the water and leave it to simmer for at least 10 minutes, until the first leaves come away on their own. Remove them from the water as and when they come loose and place them on a clean tea towel to drain. Continue in this way until all the leaves are tender.
- Soak the breadcrumbs in the milk. Finely chop the onion and mix it into the minced meat. Place the mince in a mixing bowl, then add the well-drained breadcrumbs, the mustard, 3 tablespoons of olive oil from the Vallée des Baux de Provence – PDO ripened olives – and the whole egg. Season with salt and pepper, then mix well.
- On a plate, place two drained cabbage leaves on top of one another (up to three if they are thin); remove the ribs if they seem too thick and get in the way when folding. Place a portion of the filling in the centre, then fold in both sides, before carefully rolling the leaves up tightly (using the same technique as for spring rolls). Tie them with string if necessary.
- Arrange all the cabbage rolls in an ovenproof dish, pour over the stock, then add 1 tablespoon of olive oil – which will infuse the dish with the flavours of candied olives, black olives and the like – and cover the dish. Bake at 180°C for 45 minutes. Serve hot with steamed potatoes.
Tip
Add a handful of pitted Nyons black olives (PDO) to the stuffing. Cabbage rolls are a dish with a wintry feel; meat, cabbage and traditional-style olive oil come together to create a comforting meal. The traditional-style olive oil from the Vallée des Baux-de-Provence – made from matured PDO olives – will bring its aromas of candied olive, black olive, olive paste, cocoa, mushrooms, cooked artichokes, truffles and sourdough bread, which will blend beautifully with the flavours of the cabbage and meat (you could also use an PDO olive oil from Aix-en-Provence – matured olives or Provence – matured olives, whose woody body will pair perfectly with this dish).
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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