Pot au feu with stuffed cabbage rolls
The literal translation of "pot on the fire" refers to the way this old standard was originally cooked, in a huge cast-iron pot directly in the fireplace. Any c
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Paper towel
- Toothpick
- Serving bowl
- Ladle
Ingredients
- 2 veal shanks (1.5kg)
- 2 large carrots (360g), chopped coarsely
- 1 medium leek (350g), chopped coarsely
- 2 small turnips (300g), chopped coarsely
- 6 baby onions (150g)
- 1 bay leaf
- 3 cups (750ml) chicken stock
- 1 litre (4 cups) water
- 1 small savoy cabbage (1.2kg)
- 250 grams pork mince
- 250 grams chicken mince
- 1 egg
- 1 small brown onion (80g), chopped finely
- 1/2 cup (50g) packaged breadcrumbs
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