Pawaru-Grahmata

№ 8VI. nodaļa

Pildītas kāpostu galviņas

Cabbage heads stuffed with bread, cream and currants

  • Serves 4–6
  • about 1¾ hours
  • Melnraksts · vēl nav izmēģināts

1796Pilditas kahpostu galwinas.

Modernizētslpp. 245 · PDF 259
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

7 soļi
  1. Trim off the loose outer leaves and cut each cabbage in half through the middle, from top to stalk. Hollow out both halves with a small sharp knife and a spoon, leaving walls about 1.5 cm thick.
  2. Boil the scooped-out cabbage in salted water for 5 minutes, drain, squeeze dry and chop finely.
  3. Tear the bread into a bowl, pour over the cream and leave for 10 minutes to soften. Mash it, then beat in the eggs, melted butter, salt, mace, currants and 4–5 tbsp of the chopped cabbage.
  4. Fill both halves of each cabbage, mounding the stuffing a little, press the halves together and tie them tightly with string in both directions. Wrap each head tightly in a cloth and tie the ends.
  5. Bring a large pot of salted water to the boil, lower in the cabbages and simmer gently, covered, for 50–60 minutes, until a skewer goes easily into the cabbage and the stuffing in the centre reaches 75 °C.
  6. Meanwhile make the sauce. Butter sauce: melt the butter, stir in the flour, whisk in the cooking water, simmer for 2 minutes and add lemon juice. Cream sauce: bring the cream to the boil, whisk in the flour-butter, simmer for 2 minutes and season.
  7. Lift the cabbages into a colander, unwrap them and press gently with a ladle to drain. Cut each into quarters, arrange in a warm dish and pour the sauce over.

Notes

What the book says vs. what we added

the method is the book's: firm heads halved and hollowed, a stuffing of bread, eggs, sweet cream, melted butter, salt, mace and currants with some of the scooped-out cabbage boiled, squeezed and chopped; the halves put back together, tied with strong thread, each head tied tightly in a cloth and boiled in a big pot of salted water, drained, pressed, quartered and served with a butter or cream sauce. The amounts, times, core temperature and the two sauces are ours.

Stuffing

a meatless, slightly sweet bread stuffing, usual in 18th-century German and Baltic cooking. The book uses the same stuffing for swedes (06-017).

Cabbage

small firm heads hold their shape best. Savoy cabbage is easier to hollow and also works.

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