Stuffed and Braised Cabbage leaves with Canadian Gruyere

Course Side Dishes
Prep. Time 10 mins
Cooking Time 10 - 15 mins
Yields 4 servings

Preparation
What You Need
1 savoy cabbage
6 oz (168 g) carrots, onions and leeks
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
1 clove garlic, minced
4 tarragon leaves, chopped
3 oz (84 g) Canadian Gruyere, Emmental or
Mozzarella, grated
Salt
Freshly ground pepper, to taste


Instructions
Separate 8 large cabbage leaves. Remove spines and wash leaves, then scald them in boiling water 1 to 2 minutes. Cool in cold water and place on a cloth.

Cut carrots, onions and leeks in small dice. In a saucepan, sauté vegetables in butter and olive oil for 2 to 3 minutes. Add garlic and tarragon, season with salt and pepper.

Spread leaves on an oiled pastry sheet. Top with sautéed vegetables and Canadian Gruyere. Roll up and shape into baby cabbages and place in oven preheated to 350 °F (180 °C) for 5 to 6 minutes.


Jean Soulard, Executive Chef, Le Château Frontenac
Tips These stuffed cabbage leaves can be served as a side dish to many main courses or as entrées. Other vegetables can also be used, such as turnips, mushrooms, zucchini or broccoli.