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Looking for a vegetarian dish that will impress your guests? Look no further than these red cabbage parcels with beer-braised apples. The combination of sweet and savoury flavours is perfectly balanced, and the tender, juicy parcels will have your taste buds dancing. Whether you’re hosting a dinner party or just looking to try something new, this recipe is a must-try. So why not elevate your next meal with this unique and flavourful dish?
Red cabbage parcels with beer braised apples
For the red cabbage parcels
- 2 red cabbages
- ¾ cup 200 ml white vinegar
- 6 Royal Gala apples or other red-skinned crisp apples
- Juice of 1 lemon
- 1½ sticks 6 oz./180 g lightly salted butter
- 3 cups 750 ml brown ale of your choice
- 1 thyme sprig
- 1 bay leaf
- Fleur de sel
- Freshly ground pepper
- 4 Royal Gala apples
- 3 tbsp 1¾ oz./50 g butter, divided
- A little brown ale
- Remove the outer cabbage leaves and set aside 12 large, undamaged leaves. Finely slice the remainder, reserving the trimmings.
- Bring a large pot of salted water to a boil with the vinegar and blanch the sliced cabbage. Drain but do not refresh.
- Peel and core the apples and cut them into large dice, reserving the peel and trimmings. Toss the diced apple with the lemon juice to prevent discolouration.
- Bring a large pot of salted water to a boil, add the cabbage and apple trimmings, and bring to a boil again to make a broth. Cook for about 30 minutes, then strain the liquid and set it aside.
- Preheat the oven to 325°F (160°C/Gas mark 3).
- In a large ovenproof sauté pan, melt the butter over medium heat and sweat the diced apple until tender. Add the sliced cabbage and pour in the brown ale and the broth from the trimmings. Add the thyme and bay leaf. Cover with a lid, transfer to the oven, and cook for 35 minutes.
- Lift out the cabbage and apples with a slotted spoon and set aside.
- Place the pan on the stovetop and boil until the juices are reduced and concentrated. Spoon some of the cabbage and apple mixture into the center of each whole cabbage leaf, season with fleur de sel and pepper, tuck in the sides, and roll up into round parcels, using plastic wrap to help give the parcels a neat shape, if you wish.
- Remove the plastic wrap, if used, butter a large sauté pan, and place the stuffed cabbage parcels in it.
- Add the braising juices and cook over medium heat for 10 minutes, spooning over the juices to glaze the parcels.
- Wash and core 2 of the apples. Cut each one crosswise into 6 slices just under ½ in. (1 cm) thick.
- Melt 1½ tablespoons (20 g) butter in a sauté pan and fry the apple slices on both sides until lightly caramelized.
- Using a melon baller, scoop out tiny balls from the remaining apples.
- Arrange an apple slice on each plate and place a cabbage parcel and the apple balls on top.
- Whisk the remaining butter into the braising juices and add a little brown ale at the last moment.
- Serve with the parcels, spooning it around the apple slices.
Extracted from Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2020)
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