Vegetable Stuffed Christmas Bouquetiers Recipe
Summary
Main IngredientVegetable
Ingredients
| White wine | 1/4 Cup (16 tbs) | |
| Chicken stock | 1/4 Cup (16 tbs) | |
| White vinegar | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), mashed | |
| Saffron | 1/8 Teaspoon | |
| 1/2 head cabbage, quartered, cored,, and sliced into thin strips | ||
| Cauliflower | 1/2 | |
| Broccoli | 1/2 | |
| 5 medium red but hard tomatoes | ||
Directions
In a large pot combine the wine, chicken stock, vinegar, garlic, and saffron and simmer until well combined, about 5 minutes.
Add the cabbage and cover tightly.
Simmer until all of the liquid disappears, stirring frequently, about 1 hour or longer.
When done, remove the cabbage from the pot and cool.
Par cook the cauliflower, in rapidly boiling salted water for about 5 minutes, then add the broccoli.
Remove the vegetables from the pot when they are tender but still crisp.
Plunge them into ice water to stop the cooking process.
Drain.
Break the cauliflower and broccoli into flowerettes.
Core the tomatoes and flatten the ends by shaving them slightly with a knife so they sit nicely on plates.
Cut each tomato in half scoop out the pulp and discard it.
Fill each tomato with cabbage, cauliflower, and broccoli.
Add the cabbage and cover tightly.
Simmer until all of the liquid disappears, stirring frequently, about 1 hour or longer.
When done, remove the cabbage from the pot and cool.
Par cook the cauliflower, in rapidly boiling salted water for about 5 minutes, then add the broccoli.
Remove the vegetables from the pot when they are tender but still crisp.
Plunge them into ice water to stop the cooking process.
Drain.
Break the cauliflower and broccoli into flowerettes.
Core the tomatoes and flatten the ends by shaving them slightly with a knife so they sit nicely on plates.
Cut each tomato in half scoop out the pulp and discard it.
Fill each tomato with cabbage, cauliflower, and broccoli.
Chef
