Stuffed cabbage with Gruyère is one of my mother-in-law’s top favorite dishes. I have eaten this dish in many places but hers is by far the best I have ever tasted. She shared her recipe with me, I hope you will enjoy it as much as I do.
Stuffed Cabbage With Gruyère
- Preheat the oven to 350°F/180°C.
- Remove the heart and thick stalk from the cabbage and place the leaves in salted boiling water. Leave until the leaves have softened, about 2 minutes. Remove, drain and dry thoroughly. Allow to cool.
- Melt the butter and oil in a pan and sauté the onion until soft. Add the wine and bring to the boil. Reduce until quite syrupy. Set aside to cool.
- Mix all the remaining ingredients, including the fried onion, until well combined.
- Spoon the filling into the center of each cabbage leaf and carefully fold over to form a tight ball. Place in a baking tray with a little vegetable stock and brush with melted butter. Bake for about 30 minutes.
- For the dressing, combine the cheese, flour, and mustard. Heat the wine with the cheese mixture and stir continuously until the cheese has melted to a creamy texture.
- Remove the cabbage parcels from the stock, drain them, and place them on a warm plate. Drizzle with warm dressing and serve immediately.
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