Cabbage Stuffed With Bacon Recipe
Ingredients
| 1 white cabbage 1.4 kg (3 lb) | ||
| Salt | To Taste | |
| Bacon | 225 Gram, trimmed | |
| Oil | 15 Milliliter | |
| Chestnuts | 439 Gram, drained | |
| black pepper | 1 | |
| Chicken stock | 300 Milliliter | |
| Cornflour | 30 Milliliter | |
Directions
Trim the cabbage and discard discoloured leaves.
Put 300 ml (1/2 pint) water in the pressure cooker, put in trivet and stand the cabbage on it; sprinkle with salt.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure quickly.
Take out the cabbage and drain well.
Scoop the inside from the cabbage, discarding the hard core, and leave the outer shell intact.
Finely shred about 225 g (8 oz) of the inside part of the cabbage.
Cut the bacon into thin strips and fry it gently in hot oil in a large frying pan for about 10 minutes, add the shredded cabbage and continue cooking for 5 minutes.
Stir in the chestnuts and season to taste.
Stuff this mixture into the cabbage, then wrap the cabbage in a large piece of greased foil.
Pour another 300 ml (1/2 pint) water into the cooker and stand the cabbage on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 30 minutes.
Reduce the pressure quickly.
Place the cabbage in a hot dish and keep it warm.
Remove the trivet from the cooker and pour off some of the stock, leaving about 300 ml (1/2 pint).
Blend the cornflour with a little cold water, stir in a little hot stock, then add the mixture to the cooker and stir until the sauce thickens and boils.
Pour the sauce round the stuffed cabbage.
Put 300 ml (1/2 pint) water in the pressure cooker, put in trivet and stand the cabbage on it; sprinkle with salt.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure quickly.
Take out the cabbage and drain well.
Scoop the inside from the cabbage, discarding the hard core, and leave the outer shell intact.
Finely shred about 225 g (8 oz) of the inside part of the cabbage.
Cut the bacon into thin strips and fry it gently in hot oil in a large frying pan for about 10 minutes, add the shredded cabbage and continue cooking for 5 minutes.
Stir in the chestnuts and season to taste.
Stuff this mixture into the cabbage, then wrap the cabbage in a large piece of greased foil.
Pour another 300 ml (1/2 pint) water into the cooker and stand the cabbage on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 30 minutes.
Reduce the pressure quickly.
Place the cabbage in a hot dish and keep it warm.
Remove the trivet from the cooker and pour off some of the stock, leaving about 300 ml (1/2 pint).
Blend the cornflour with a little cold water, stir in a little hot stock, then add the mixture to the cooker and stir until the sauce thickens and boils.
Pour the sauce round the stuffed cabbage.
Chef
