date: 2020-07-28T04:38:37.880Z image: https://img-global.cpcdn.com/recipes/5677815774052352/751x532cq70/superb-cabbage-rolls-simmered-in-consomme-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5677815774052352/751x532cq70/superb-cabbage-rolls-simmered-in-consomme-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5677815774052352/751x532cq70/superb-cabbage-rolls-simmered-in-consomme-recipe-main-photo.jpg author: Julia Griffith ratingvalue: 4.7 reviewcount: 12908 recipeingredient: - "10 leaves Cabbage" - "4 Bay leaf" - "10 Hardboiled quail eggs" - "1 Kampyo" - "10 slice Bacon" - "2 Soup stock cubes" - "5 small onions" - "5 clusters Broccoli" - " Filling" - "500 grams Ground pork" - "1 dash Pepper" - "1/2 tsp Nutmeg" - "1/2 tsp Salt" - "1 Egg" - "3 tbsp Panko" - "1 Onion finely chopped" - "1 Vegetable oil" recipeinstructions: - "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." - "Peel the tiny onions and remove the cores with a small knife. Microwave for 3 minutes." - "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." - "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." - "The cabbage leaves are now ready to go!" - "Chop up the onion. Aim for about 5 mm cubes." - "Put all the filling ingredients in a bowl and mix together well. Knead it until it becomes sticky." - "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." - "Spread the Step 8 meat mixture in a shallow tray, and divide into 10 portions." - "Oil your hands with vegetable oil and form the filling. Wrap the filling around the quail eggs and form into oval balls." - "Once the filling has been shaped, line them up in a shallow tray and have them ready to be wrapped." - "Wrap the filling. Spread out a cabbage leaf and wrap neatly and tightly." - "Wrap the cabbage rolls in bacon slices, and then tie them up with kampyo." - "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." - "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." - "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." - "Here is how a roll looks cut in the middle." categories: - Recipe tags: - superb - cabbage - rolls katakunci: superb cabbage rolls nutrition: 173 calories recipecuisine: American preptime: "PT17M" cooktime: "PT51M" recipeyield: "1" recipecategory: Dessert ---  Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, superb cabbage rolls simmered in consommé. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious. Superb Cabbage Rolls Simmered in Consommé is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It's simple, it is quick, it tastes yummy. Superb Cabbage Rolls Simmered in Consommé is something that I've loved my entire life. They are nice and they look fantastic. Read the Cabbage Rolls discussion from the Chowhound Home Cooking, Cabbage food community. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. 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. True/False: A good consommé has body and will thicken or solidify when cold because of its natural gelatin content. To get started with this particular recipe, we have to prepare a few ingredients. You can cook superb cabbage rolls simmered in consommé using 17 ingredients and 17 steps. Here is how you can achieve that. ##### The ingredients needed to make Superb Cabbage Rolls Simmered in Consommé: 1. Take 10 leaves Cabbage 1. Prepare 4 Bay leaf 1. Make ready 10 Hard-boiled quail eggs 1. Take 1 Kampyo 1. Make ready 10 slice Bacon 1. Get 2 Soup stock cubes 1. Prepare 5 small onions 1. Make ready 5 clusters Broccoli 1. Make ready Filling 1. Take 500 grams Ground pork 1. Take 1 dash Pepper 1. Prepare 1/2 tsp Nutmeg 1. Make ready 1/2 tsp Salt 1. Prepare 1 Egg 1. Prepare 3 tbsp Panko 1. Get 1 Onion (finely chopped) 1. Get 1 Vegetable oil 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. These Greek-Style cabbage rolls, lahanodolmades, are a classic comfort food that transport me back to my childhood. Cozy up with this dish on a cold day. ##### Instructions 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. 1. Peel the tiny onions and remove the cores with a small knife. Microwave for 3 minutes. 1. 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. 1. 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. 1. The cabbage leaves are now ready to go! 1. Chop up the onion. Aim for about 5 mm cubes. 1. Put all the filling ingredients in a bowl and mix together well. Knead it until it becomes sticky. 1. 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. 1. Spread the Step 8 meat mixture in a shallow tray, and divide into 10 portions. 1. Oil your hands with vegetable oil and form the filling. Wrap the filling around the quail eggs and form into oval balls. 1. Once the filling has been shaped, line them up in a shallow tray and have them ready to be wrapped. 1. Wrap the filling. Spread out a cabbage leaf and wrap neatly and tightly. 1. Wrap the cabbage rolls in bacon slices, and then tie them up with kampyo. 1. 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. 1. 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. 1. 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. 1. Here is how a roll looks cut in the middle. These Greek-Style cabbage rolls, lahanodolmades, are a classic comfort food that transport me back to my childhood. Cozy up with this dish on a cold day. These Greek Cabbage Rolls are classic comfort food that transports me back to my childhood. The hearty, yet light, rice and meat filling is. Making a good beef consomme is a tradition that stems back to the Middle Ages, and these days. So that's going to wrap it up for this exceptional food superb cabbage rolls simmered in consommé recipe. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!