The recipe, serving 6 people:
2 veal shanks (1.5 kilograms)
2 large carrots, coarsely chopped
6 small carrots
1 medium leek, thinly sliced
2 small turnips, peeled and coarsely chopped
1 bay leaf
6 small white onions, peeled
750 milliliters chicken broth
1 liter of water
1 small Savoy cabbage
250 grams of ground pork
250 grams of ground chicken
1 small yellow onion, thinly sliced
50 grams of breadcrumbs
Salt & pepper to tastePreparation:
1. Place in a large cocotte: veal, carrots, leeks, turnips, small white onions, and the bay leaf and bring to a boil. Lower the heat and let it simmer on medium for about 1-½ hours uncovered, or until the veal becomes tender. Take out the veal shanks. When they are cool enough to touch, de-bone them and slice the meat into medium-sized pieces.
2. While the veal shanks and vegetables are cooking, begin preparing the cabbage rolls. Take off 12 large cabbage leaves and blanch them in a pot of salted boiling water for 3 minutes. Do this in stages and be careful to not overcook them or they may tear. Dry the leaves on paper towels and let cool. Take 4 raw cabbage leaves and chop them. Save the remaining cabbage for another dish.
3. In a large salad bowl, knead the pork, chicken and egg together, adding the onion, breadcrumbs and the chopped raw cabbage leaves. Lay out the blanched cabbage leaves and divide the stuffing equally, about a soupspoon sized ball in each leaf. Roll the leaves around the stuffing and place a toothpick through the rolls to keep them closed.
4. Place the veal back in the cocotte, add the stuffed cabbage rolls, and bring to a boil. Lower to medium heat and let it cook uncovered for about 10 minutes, until the stuffed cabbage rolls are cooked through.
5. Serve in large soup dishes, dividing equally the cabbage rolls, veal and vegetables, with a ladle full of broth to finish. The wine : Château Palmer 1983
To suceed in finding a wine pairing, the key is first in the texture. The perfectly chiseled tannins of the sublime Château Palmer 1983
harmoniously meet the soft tactile sensation of the veal shank and the slight bitterness of the Savoy stuffed cabbage.