Yield: 4 Servings
|⅔ pounds||Lean beef neck bones; thin cut|
|1 \N||Parsnip; chunks|
|2 \N||Onions; sectioned|
|4 \N||Garlic cloves; halved|
|2 \N||Bay leaves|
|1 teaspoon||Allspice berries|
|1 teaspoon||Black peppercorns|
|1 teaspoon||Juniper berries; smashed|
|1 bunch||Flatleaf parsley stalks; reserve leaves|
|8 \N||Outer leaves from savoy cabbage; (8 to 12 leaves)|
|8 smalls||Mushrooms; approximate|
|\N \N||Cooked vegetables; reserved from stock|
|¼ teaspoon||Tamari soy sauce; more or less|
|2 \N||Carrots; 1/4\" rings, notched|
|1 \N||Parsnip; 1/4\" rings, notched|
|1 \N||Leek; trimmed, 2\" lengths|
|2 larges||Celery ribs; diagonally sliced|
|\N \N||Savoy cabbage leaves; the remainder|
|1¼ cup||Peeled pearl onions; white and red|
|1 \N||Rutabaga; peeled, 1/4\" rounds|
|8 smalls||Potatoes; 1/4\" rounds|
|\N \N||Minced red bell pepper|
|\N \N||Soy sauce|
|\N \N||Arrowroot; mixed with water|
CABBAGE LEAF STUFFING
VEGETABLE BEEF STOCK: In a stock pot, sear the meat-bones. Add vegetables for the stock pot, along with the seasonings and enough cold water to cover. Do not boil; simmer slowly with the lid slightly ajar for about 45-60 mins or until the meat can be easily removed (cut) from the bones.
Using a large sieve, strain the broth into a sauce pan. Reserve the meat-bones and pieces of parsnip and onion in the sieve set aside to drain some more and cool. Set the broth in the saucepan in the refrigerator to chill.
FILLING: When bones are cool enough to handle, remove meat from the bones and cartilage from the meat. Cut meat into small chunks and place in the bowl of a food processor fitted with the metal blade. Add mushrooms (8 or more) to equal the bulk of the meat when chopped. Add a few pieces of cooked turnip and onion reserved from the stock. Season with tamari soy sauce. Cover the processor and coarsely chop; set aside.
STEAM THE ACCOMPANYING VEGETABLES: All vegetables should be cut attractively and to about the same density to steam at the same rate. Steam the vegetables for later frying: crisp tender or until no longer raw, for 8-10 minutes. Arrest the cooking by shocking in ice water; drain well and dry on toweling.
SAUCE: (Make about ½-cup per serving). Skim fat off surface of chilled broth. Place sauce pan with strained stock over medium heat and reduce by half (20 mins or more). Add the minced red bell pepper for color. Thicken with a little arrowroot or potato starch mixed with a little water. Add soy and pepper to taste.
STUFF CABBAGE LEAVES: Fill each large cabbage leaf with a portion of the meat, mushroom and vegetable mixture. Place fold side down in a nonstick ovenproof pan. Allow to stand in a 400F/200C oven for 15 minutes.
CRISP THE VEGETABLES: Spray a large skillet or wok over with nonstick cooking oil, and heat. When moderately hot, fry half the steamed vegetables until crisp. Repeat with remaining vegetables.
PLATE: Pool a ladleful of sauce in center of plate. Center the stuffed cabbage, 1 or 2 per serving. Ladel additional sauce on top of cabbage.
Surround with fried vegetables. Garnish with parsley leaves.
COOKS NOTES: This menu-dish features a stuffed cabbage leaf surrounded by lightly crisped root vegetables. The flavors are surpisingly light for the aroma; the after taste is haunting. Delicious! TIMING:
1. Cut all vegetables except the potato: one bowl for the stock pot; another for the accompaniment (keeping some trimming for the stock).
2. Brown the meat-bones. Add the stock vegetables (and trimmings and scraps like the cabbage core).
3. Separated the stock into two containers: a saucepan for the strained stock and a bowl for meat-bones and a few vegetables from the stock. Set these in the refrigerator to chill.
continued in part 2