Name: Stuffed Cabbage with Bacon and Eggs
Yield: 4 servings
Ingredients: 7 fulles cabbage; 2 duck eggs; 7 talls bacon (2); 2 slices rustic bread cut into small cubes; 2 cloves garlic - parsley - salt - black pepper; parsley; black pepper powder; 1 vegetable broth; Necessary utensils; cotton mesh bag (1)

Stuffed Cabbage with Bacon and Eggs

Tender cabbage leaves stuffed with creamy whole eggs and crispy bacon, creating a combination of slightly smoky and delicious textures.

Ingredients

Servings:

Ingredients

7 fullescabbage
2 duck eggs
7 tallsbacon (2)
2 slicesrustic bread cut into small cubes
2 clovesgarlic - parsley - salt - black pepper
parsley
black pepper powder
1 vegetable broth
Necessary utensils
cotton mesh bag (1)

Nutritional Information

Per Serving (Approx.)

Calories

336 kcal

Protein

16 g

Fat

9 g

Carbohydrates

57 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

At the Rosses i Torrades pastry shop, located at Consell de Cent street, 192 (corner with Urgell), we purchase everything we need.
At Family Beer on Joan Blanques street, 55 (Gràcia neighborhood), we get shrimp already sautéed and peeled.
Lightly fry the bacon in a pan with a little oil for about 3-4 minutes, until golden brown. Set aside.
In a bowl, place the bread cut into small cubes, whole eggs, minced garlic and parsley, fried bacon, a bit of black pepper, and mix all the ingredients well until fully integrated. Store in the refrigerator.
Carefully separate the cabbage leaves so they remain whole. Wash them well under the tap.
Boil a large pot of water and blanch the cabbage leaves for 1-2 minutes.
Immediately cool the blanched leaves in a bowl of very cold water to stop the cooking process. Drain in a colander.
Line a colander with the cotton mesh bag, ensuring it completely covers the interior.
Place a first layer of cabbage leaves around the entire container, ensuring the leaves slightly overlap.
Add 3 or 4 more layers of cabbage leaves, pressing gently to make it compact.
Fill the cabbage with the mixture from the bowl, keeping a small layer of cabbage on top to cover the filling.
Pull the edges of the mesh bag upwards, forming a tightly compressed round cabbage ball.
Twist the bag to compress the cabbage further. Once well compressed, tie it with a flat knot that can be easily undone.
Bring the vegetable broth to a boil in a pot, preferably one that is taller than it is wide.
Place the bag with the stuffed cabbage into the pot with the broth.
Cover the pot with aluminum foil and place the lid on top to seal better.
If using a regular pot, the cabbage may not be completely covered by the broth. We will ensure that as little steam as possible is lost during cooking by covering it well.
Cook for about 20 minutes over medium heat.
Drink the broth like a consommé or, if you prefer, you can bring it back to a boil with some pasta as a first course.
Serve the cabbage as a second course, cut into individual portions.

Recommendations & Tricks

Use 7-8 large, undamaged cabbage leaves; boil them for about 3-4 minutes in salted water to soften them before filling.
Boil the 2 whole eggs for 9-10 minutes until hard, then cool them with cold water to make peeling easier.
Cut the 7 slices of bacon into small pieces; sauté them in a pan until crispy and set aside.
Cut 2-3 slices of rustic bread into small cubes and toast them lightly to give them a crunchy texture.
Finely chop 2 cloves of garlic and a bunch of fresh parsley to add flavor to the filling.
Season the filling with salt and black pepper to taste before filling the cabbage leaves.
Add a bit of ground black pepper on top of the stuffed cabbage leaves to enhance the flavor.
To cook, prepare a vegetable broth and immerse the stuffed cabbage leaves in the broth until tender.
Make sure to have necessary utensils on hand, such as a large pot for boiling the cabbage and a baking tray if you decide to gratinate the final dish.