Beef Slice Sausages with Cabbage Flemish Style
Main Dishes • Russian
Description
A dish taken from the 'Culinary Dictionary of Cooking, Pastry, and Distilling', published by a Tula landowner, chef, and storyteller named John Smith in 1795.
Ingredients
- Boneless pork shoulder 30 oz
- Onion 3 heads
- Shallot 2 heads
- Champignons 18 pieces
- Carrot 1 piece
- Whole egg 1 piece
- Butter 5 oz
- Ghee 2 spoons
- Basil 5 stalks
- Parsley 12 stalks
- Chicken Broth 5 fl oz
- Dry White Wine 5 fl oz
- Garlic 2 cloves
- White Cabbage ½ pieces
- Salt to taste
- Clove 2 pieces
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Heat 50 g of butter in a skillet, add a finely diced onion and a shallot. Add eight sliced button mushrooms, stir, and cook over medium heat until done, then let cool.
Step 2
Grind 200 grams of meat in a meat grinder with onion and mushrooms, then add the yolk, finely chopped basil, and half of the parsley sprigs to the mixture. Season with salt and pepper, and mix thoroughly.
Step 3
Slice the remaining meat into pieces about one centimeter thick and pound them — traditionally, this is done with the back of a knife, but a meat mallet will suffice. Make the edges thin; otherwise, the rolls will open up and look unappealing. Season with salt and pepper, fill with stuffing, and roll the slices into roulades, securing them with toothpicks. Sauté in clarified butter until golden brown.
Step 4
Place the rolls in a pot, add roughly chopped carrots and a whole onion. Pour in broth and wine, ensuring the liquid covers the rolls. Season with salt, pepper, and add cloves. Bring to a boil, then reduce the heat and let simmer for forty minutes. Once cooked, transfer the sausages to a warmed plate, cover with foil, and keep in a warm place.
Step 5
While the sausages are simmering, prepare the cabbage. Finely shred it, place it in a colander, and immerse it in boiling water for five minutes. Remove it and let the excess water drain. In the meantime, chop the garlic, the remaining onion, the mushrooms, and the parsley sprigs.
Step 6
In a deep skillet, heat the butter and sauté the onions until golden brown. Add the mushrooms, parsley, and garlic. Cook, stirring, until the mushrooms are done. Add the cabbage to the skillet and cook over medium heat until tender, seasoning with salt and pepper. Serve on plates and add a dollop of sour cream.
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