Mastering the Art of French Cooking, Volume 2 (163 page)
Read Mastering the Art of French Cooking, Volume 2 Online
Authors: Julia Child
| Spread a layer of stuffing over the lower third of the leaves. |
As you build up layers, |
|
| When you have used all the stuffing, and mold is filled to within ½ inch of top, cover filling with a final layer of leaves and |
Pour enough stock or bouillon between outside leaves and side of mold to come about an inch from the top. (*) |
|
5)
Braising—2½ to 3 hours at 400 degrees and 350 degrees
Waxed paper
The cover for the mold
A pan to hold the mold and to catch drippings
A bulb baster
Additional stock or bouillon if needed
Optional: a meat thermometer
Preheat oven to 400 degrees. Bring filled mold slowly to the full simmer on top of the stove. Lay the waxed
paper over the cabbage and cover the mold. Set in pan and place in lower middle of preheated, 400-degree oven. In 20 to 30 minutes, when liquid in mold is slowly and steadily simmering, turn thermostat down to 350 degrees and regulate oven heat so that liquid is always very slowly simmering throughout the 2½ to 3 hours of cooking. Baste occasionally with the cooking liquid, and add a little more stock if liquid evaporates below the halfway mark. (2½ to 3 hours are needed for heat to penetrate into center of cabbage, where a meat thermometer should read 165 to 170 degrees.)
(*)
AHEAD-OF-TIME NOTES
are at end of Step 4.
6)
Sauce and serving
½ cup finely minced onions
1 Tb rendered goose or pork fat, or cooking oil
A heavy-bottomed, 2-quart, enameled or stainless saucepan with cover
1 clove mashed garlic
1 lb. (3 to 4 medium) tomatoes peeled, seeded, juiced, and chopped (1½ cups pulp); or part fresh tomatoes and part sieved, canned Italian-type plum tomatoes
½ tsp sage
Salt and pepper to taste
While cabbage is braising, or at any other convenient time, make the sauce base as follows: Stir the onions into the fat, cover pan, and cook over low heat, stirring occasionally, for 8 to 10 minutes or until onions are tender and translucent but not browned. Add the garlic, tomatoes, and sage; cover and simmer 10 minutes. Uncover, season to taste, and set aside.
If needed: ½ Tb cornstarch blended with 1 Tb tomato juice or bouillon
A frying pan
A hot serving dish
3 Tb minced fresh parsley
When cabbage is done, keep cover on mold and drain cooking liquid into the tomato sauce base; let simmer while you are finishing the cabbage. Sauce should thicken lightly. If it does not, remove from heat, blend in cornstarch, and simmer 2 minutes more. Carefully correct seasoning.
