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Monday, March 3, 2014

Kol Isi dengan Saus Krim (Stuffed Cabbage with Cream Sauce)


In Indonesian & English

Bahan
8-10 lbr Kol putih/hijau, Garam seckpnya   Bahan Isi:
2-3 sm Mentega cair, 250 gr Spaghetti      -  250 gr Daging sapi cincang, 2 st Garam
2 Bawang merah-cincang, Air secukupnya    -  250 gr Daging babi/ayam cincang, 1Telur
Bahan Saus:                                                             -  1 Bawang pth-cincang, 1 st Air jrk nipis
80 gr Baw.bombay-cincang, 2 sm Mentega  -  150 gr Kentang, 1 sm Peterseli cincang
1 st Baw.putih cincang, Garam secukupnya  -  1 st Daun dill, 90 gr B.bombay-cincang
½ st Lada hitam bubuk, 2 st Gula merah     -  2 sm Mentega, ½ st Lada hitam bubuk
2 st Kecap inggris, 1 st Cuka                          -  1 st Baw.putih bbk, ½ st Bawang bubuk
250 ml Krim, 250 gr Tomat-cincang             -  1 st Oregano kering, 1 st Thyme kering
1-2 Cabai keriting-iris (opsional)                    -  ½-1 st Cayenne pepper, ½ st Paprika bbk

Cara membuat
-   Kupas kentang kmd parut halus. Campur kentang parut dng air nipis agar tidak menjadi hitam. Sisihkan.
-   Isi: Campur rata daging2, kentang parut, semua bumbu & herba kering dng tangan/sendok kayu. Sisihkan. Cairkan mentega dng api sedang, mskkan baw.putih & bombay cincang. Masak & aduk hingga baw.bombay mulai kecoklatan. Mskkan campuran daging, aduk cepat selama 2-3 mnt (sampai daging ½ matang). Tambah garam jika perlu. Angkat dari api & biarkan sampai sedikit mendingin. Beri telur, peterseli & dill, aduk hingga rata.
-   Didihkan air dng sedikit garam di panci. Mskkan kol & masak sebentar, hanya hingga kol mulai layu/melembut. Angkat dari air; keringkan. Potong bagian tengahnya yg terkeras (pangkalnya saja, jangan potong seluruh bagian tengah kol). Taruh kol di meja kerja, beri bahan isian pada bagian tengahnya (jumlah bahan isian tergantung besar ukuran kol). Lipat kol agar menutupi seluruh bahan isian dng rapi, semat dng tusuk gigi/ikat dng benang.
-   Saus: Lelehkan mentega dng api sedang di dlm pan dalam. Mskkan bawang putih & bombay cincang, masak selama ± 4 mnt. Mskkan tomat cincang, masak & aduk hingga tomat mulai layu. Tuangi krim, masak sambil sesekali diaduk selama 5 mnt. Beri cuka, lada, kecap inggris & gula mrh. Masak sambil sesekali diaduk sampai saus mengental & tomat melembut. Beri garam secukupnya. Angkat dari api.
-   Pnskan oven 175°C. Ulasi loyang panggang dng sedikit saus (tipis saja) & 2-3 sm mentega car secara merata. Sebarkan bawang merah cincang di atasnya. Ltkkan kol isi di atas saus & baw. merah tsb. Panggang sampai daging matang & kol empuk (± 45 mnt), balik kol isi diantaranya.
-   Sementara memanggang, didihkan air & garam di dlm panci besar. Mskkan spaghetti & masak hingga spaghetti matang. Angkat dari api & tiriskan.
-   Ltkkan spaghetti & kol isi di piring2 saji. Beri saus di atas spaghetti & juga sedikit saus di atas kol isi. Hidangkan segera.

Ingredients
8-10 White/green cabbage leaves, Salt           Stuffing ingredients:
2-3 tbsp melted Butter, 2 Shallots-chopped  -  250 gr ground Beef, 1 tsp Thyme
250 gr Spaghetti, enough Water                        -  250 gr ground Pork/Chicken
Sauce ingredients:                                                      -  1 clove Garlic-minced, 1 tsp Lime juice
80 gr Onion-chopped, 1 tsp minced Garlic       -  150 gr Potato, 1 tbsp chopped Parsley
2 tbsp Butter, 250 gr Tomatoes-chopped        -  1 tsp Dill, 1 Egg, ½ tsp Paprika pwd
½ tsp ground Black pepper, 1 tsp Vinegar        -  2 tsp Salt, ½ tsp ground Black pepper
2 tsp Worcestershire sauce, enough Salt        -  1 tsp Garlic powder, ½ tsp Onion pwd
250 ml Cream, 2 tsp Brown sugar                      -  1 tsp Oregano, 90 gr Onion-chopped
1-2 Cayenne pepper-sliced (optional)                 -  ½-1 tsp Cayenne pepper, 2 tbsp Butter

Directions
-   Peel & then finely grate the potato. Mix it with lime juice so they won`t turn dark; set aside.
-   Stuffing: Using your hand/wooden spoon, mix ground beef, pork/chicken, grated potato, all dried spices/herbs & seasoning well. Set aside. Melt butter over medium heat; add in chopped onion & minced garlic. Cook & stir until the onion starts to become caramelized. Put in the meat, stir quickly for 2-3 minutes (until the meat half-cooked). Add more salt if it`s necessary. Remove from the heat & let it slightly cooled. Add in the egg, chopped parsley & dill, knead to combine.
-   Bring a pot of salted water to a boil; put in cabbage leaves & cook for a while just until softened. Remove them from the water; spread on paper towel & pat dry. Cut away the thick center stem (hard spine) without cutting all the way through. Place the cabbage on a work surface, rib side down. Put some stuffing in the center of each cabbage leaf (the amount depends on the cabbage size). Wrap cabbage leaves to cover the stuffing neatly; secure them with toothpicks/string.
-   Sauce: In a saucepan, melt the butter over medium heat. Add in add in chopped onion & garlic; cook for ± 4 min. Stir in chopped tomatoes until the tomatoes starts to wilted. Pour in the cream; bring it to a simmer for 5 min; stir occasionally. Add in vinegar, ground pepper, Worcestershire sauce & brown sugar. Cook until the sauce thickens & tomatoes smoothed, stir occasionally. Add in enough salt to taste. Remove from the heat.
-   Preheat the oven to 175°C/350°F. Spread a thin layer of the sauce & 2-3 tbsp of melted butter over the bottom of baking tray/dish. Sprinkle chopped shallots evenly. Place stuffed cabbage on top of the sauce & shallots. Bake until the meat cooked through & the cabbage tender (± 45 min); flip/turn over the stuffed cabbage in between.
-   Meanwhile, bring a large pot of salted water to a boil. Put in the spaghetti & cook until al dente. Remove from the heat & then drain.
-   Place some spaghetti & stuffed cabbage in serving plates; spoon some sauce over the top of spaghetti & a bit sauce over stuffed cabbage. Serve immediately.

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