• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cabbage Leaf of Beef Ragout W/crisped Root Vegetables Pt 1

  • Recipe Submitted by on

Category: Beef, Stews, Vegetables

 Ingredients List

  • ---------------------------------STOCK POT---------------------------------
  • 2/3 lb Lean beef neck bones; thin
  • -cut
  • 1 Parsnip; chunks
  • 2 Onions; sectioned
  • 4 Garlic cloves; halved
  • 2 Bay leaves
  • 1 ts Allspice berries
  • 1 ts Black peppercorns
  • 1 ts Juniper berries; smashed
  • 1 bn Flatleaf parsley stalks;
  • -reserve leaves


8 Outer leaves from savoy
-cabbage; (8 to 12 leaves)
8 sm Mushrooms; approximate
Cooked vegetables; reserved
-from stock
1/4 ts Tamari soy sauce; more or

2 Carrots; 1/4" rings, notched
1 Parsnip; 1/4" rings, notched
1 Leek; trimmed, 2" lengths
2 lg Celery ribs; diagonally
Savoy cabbage leaves; the
1 1/4 c Peeled pearl onions; white
-and red
1 Rutabaga; peeled, 1/4"
8 sm Potatoes; 1/4" rounds

Minced red bell pepper
Soy sauce
Arrowroot; mixed with water

VEGETABLE BEEF STOCK: In a stock pot, sear the meat-bones. Add vegetables
for the stock pot, along with the seasonings and enough cold water to
cover. Do not boil; simmer slowly with the lid slightly ajar for about
45-60 mins or until the meat can be easily removed (cut) from the bones.
Using a large sieve, strain the broth into a sauce pan. Reserve the
meat-bones and pieces of parsnip and onion in the sieve set aside to drain
some more and cool. Set the broth in the saucepan in the refrigerator to

FILLING: When bones are cool enough to handle, remove meat from the bones
and cartilage from the meat. Cut meat into small chunks and place in the
bowl of a food processor fitted with the metal blade. Add mushrooms (8 or
more) to equal the bulk of the meat when chopped. Add a few pieces of
cooked turnip and onion reserved from the stock. Season with tamari soy
sauce. Cover the processor and coarsely chop; set aside.

STEAM THE ACCOMPANYING VEGETABLES: All vegetables should be cut
attractively and to about the same density to steam at the same rate. Steam
the vegetables for later frying: crisp tender or until no longer raw, for
8-10 minutes. Arrest the cooking by shocking in ice water; drain well and
dry on toweling.

SAUCE: (Make about 1/2-cup per serving). Skim fat off surface of chilled
broth. Place sauce pan with strained stock over medium heat and reduce by
half (20 mins or more). Add the minced red bell pepper for color. Thicken
with a little arrowroot or potato starch mixed with a little water. Add soy
and pepper to taste.

STUFF CABBAGE LEAVES: Fill each large cabbage leaf with a portion of the
meat, mushroom and vegetable mixture. Place fold side down in a nonstick
ovenproof pan. Allow to stand in a 400F/200C oven for 15 minutes.

CRISP THE VEGETABLES: Spray a large skillet or wok over with nonstick
cooking oil, and heat. When moderately hot, fry half the steamed vegetables
until crisp. Repeat with remaining vegetables.

PLATE: Pool a ladleful of sauce in center of plate. Center the stuffed
cabbage, 1 or 2 per serving. Ladel additional sauce on top of cabbage.
Surround with fried vegetables. Garnish with parsley leaves.

COOKS NOTES: This menu-dish features a stuffed cabbage leaf surrounded by
lightly crisped root vegetables. The flavors are surpisingly light for the
aroma; the after taste is haunting. Delicious!


1. Cut all vegetables except the potato: one bowl for the stock pot;
another for the accompaniment (keeping some trimming for the stock).

2. Brown the meat-bones. Add the stock vegetables (and trimmings and scraps
like the cabbage core).

3. Separated the stock into two containers: a saucepan for the strained
stock and a bowl for meat-bones and a few vegetables from the stock. Set
these in the refrigerator to chill.

continued in part 2

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