Beggars' purses

Recipe from: 5/1/1992 12:00:00 AM
Ingredients 25
Servings 8
Time

Ingredients

  • PURSES
  • 1
    medium cabbage, cored
  • 500
    ml
    freshly grated breadcrumbs
  • 250
    ml
    milk
  • 2
    onions, finely chopped
  • 500
    ml
    finely chopped fresh herbs (parsley, chives, garlic chives and tarragon)
  • salt and freshly ground black pepper
  • grated nutmeg
  • chives to tie the bundles
  • 75
    ml
    butter
  • POTATOES
  • 12
    medium potatoes
  • salt, pepper and grated nutmeg
  • 50
    ml
    butter
  • 15
    ml
    oil
  • vegetable or beef stock
  • 25
    ml
    sesame seeds
  • ONIONS
  • 75
    ml
    butter
  • 4
    onions, thinly sliced
  • 10
    ml
    sugar
  • salt and pepper
  • 1
    large brown mushroom, peeled and finely chopped
  • 25
    ml
    chopped garlic chives
  • a pinch each cayenne pepper, dry mustard and curry powder
 

Method

 
1. PURSES: Place the cabbage in a large saucepan and add salted water up to 5 cm. Cover and bring to the boil. Remove outer leaves after intervals of about two minutes. Refresh leaves in ice-cold water. Drain well and set aside. Use only 12 large leaves for this recipe. If there are any left over, use them to wrap around frikkadels. Soak the crumbs in the milk. Process the crumbs, onions and herbs in a food processor. Season to taste with salt, pepper and nutmeg. Using a sharp knife or potato peeler, shave the stems of 8 cabbage leaves to that they are as thin as the leaves. Thinly slice the remaining 4 leaves and mix with the crumb mixture. Divide the mixture among the shaven leaves. Season lightly, fold up the sides and roll to form a bundle. Tie each bundle with a chive. Melt the butter in a large ovenproof dish, before adding the bundles. Cover and bake for 10 minutes in a preheated oven at 180 ºC.
2. POTATOES: Peel the potatoes. Melt the butter and the oil in a large frying pan. Add the potatoes, shake the pan so that the potatoes are covered with the butter and fry until nicely browned - about 10 minutes. Add enough beef stock (or vegetable stock for vegetarians) to reach about half way up the potatoes, cover and cook for 25 minutes. Sprinkle the sesame seeds over.
3. ONIONS: Melt the butter in a frying pan, add onions, sugar, salt and pepper and stir-fry over a medium heat until soft. Add remaining ingredients and simmer until all fluid has evaporated. NB: Never fry onions until brown or they will turn bitter. Good cooks only fry onions until they are soft and transparent. TO SERVE: Divide the onions, forming a nest in the centre of each of the 8 plates. Slice potatoes and arrange in a circle on top of the onions. Place a cabbage 'purse' in the centre and serve immediately.
 

Read more on: starch  |  bake  |  shallow-fry
 

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