Pork cabbage rolls with Le Jersey du Fjord sauce, braised Cipollini onions, julienned apple salad and parsley
- 4 Savoy cabbage leaves
- 500 g (1 lb) ground pork
- 120 g (4 oz) onions, chopped
- 15 ml (1 tbsp.) Dijon mustard
- 1 egg
- 15 ml (1 tbsp.) garlic, chopped
- 180 ml (¾ cup) 35% cream
- 30 ml (2 tbsp.) unsalted butter
- 375 ml (1½ cup) beef stock
- 30 ml (2 tbsp.) olive oil
- 60 ml (4 tbsp.) white wine
- 90 g (3 oz) Le Jersey du Fjord cheese
- 16 Cipollini onions
- 160 g (5.5 oz) julienned apples
- 20 Italian parsley leaves
- 5 ml (1 tsp.) red wine vinegar
- Salt and pepper
Preheat oven to 180 °C (350 °F). Blanch the cabbage leaves for 1 minute in boiling salted water and then remove them from the centre, taking care not to break them. Set aside.
Combine the pork with 70 g (2.5 oz) of onion, mustard, egg, garlic and 15 ml (1 tbsp.) of cream. Season with salt and pepper. Place 125 g (4½ oz) of the pork mixture on each cabbage leaf and roll. Place rolls on a buttered baking dish and pour in 250 ml (1 cup) of hot beef stock. Cover and bake for 45 minutes.
To make the sauce, sweat 60 g (2 oz) of chopped onions in 5 ml (1 tsp.) of olive oil. Deglaze with 60 ml (4 tbsp.) of white wine and reduce by half. Add 180 ml (¾ cup) of 35% cream and reduce by half. Add Le Jersey du Fjord cheese and melt at low heat. Season with salt and pepper. Mix with a blender and set aside.
In an ovenproof frying pan, heat 15 ml (1 tbsp.) of olive oil with the butter and sauté the Cipollini onions on both sides. Season with pepper. Add 125 ml (½ cup) of beef stock. Cover and bake for 10 minutes.
For presentation, reduce the cooking juices from the onions to use as a glaze. Place a cabbage roll on each plate with 4 onions per person. Stir in the pureed cheese sauce. Combine apples, parsley, 5 ml (1 tsp.) of olive oil and the vinegar. Season with salt and pepper. Serve.