Green Cabbage Parcels (Wirzwickel)

[Frances]

This is one of our favourites, which I made in the WFO for the first time today...

Its great for if you have left oven risotto (or any other rice for that matter, just add more wine and cheese in taht case)

Cook 6 large green cabbage leaves for one minute in boiling water. Wrap one large spoon risotto (made with plenty of rose wine and some gruyere cheese) in each leaf and place them an oven form. Sprinkle with more gruyere and cover with bechamele sauce (also made with plenty of rose wine). Bake in the oven until its all bubbly and the cheese on top starts going golden brown - say 1/2 hour at around 220 C.

[PizzaPolice]

That looks absolutely YUMMY! WTG, Frances.

[krosskraft]

I love it! Can't wait to try that. I have some Gruyere cheese, thats a start.

[james]

Very nice. It looks like a nice reason to make a little extra risotto. :-) I can definitely see how this would come out nicely in a moderate wood-fired oven. Puffy, with a deep brown crust.

Sorry about the Swiss football team. Ouch.
James

[cplain]

This looks great! At last, something to do with leftover risotto!

[SpringJim]

That looks like it would be like a Chinese sticky rice ball...love 'em!

[n2iko]

Mount each of those cabbage balls onto a 1/2 blanched tomato before you put on the cheeses. You could even put some bread crumbs from a fine grade bread surounding the tomatoes.

Yes going to make the cabbage balls also.




--mr.jim

[james]

Frances,

The NY Times stole your recipe today! Although they use chard rather than cabbage.

Check it out -- New York Times Video. It's Mark Bittman, the Minimalist, and the recipe comes from Nice in Provence. You should sue.

James